Ingredients
- 1 pound lean ground chicken (94% lean preferred)
- Kosher salt and pepper, to taste
- 2 garlic cloves, minced
- 1 to 2 jalapeno peppers, seeded and diced
- 3/4 cup shredded cheddar cheese
- 1/2 cup seasoned breadcrumbs
- 3 tablespoons chopped fresh herbs (parsley or chives)
- 1 to 2 tablespoons olive oil
- Herby Summer Sauce:
- 1/2 cup yogurt
- 2 tablespoons mayo
- Juice of 1/2 lemon
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- Pinch of kosher salt and pepper
Instructions
- In a large bowl, add ground chicken and season with salt and pepper. Add garlic, jalapenos, shredded cheddar, breadcrumbs, and fresh herbs. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs and place on a plate or tray.
- Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer and sear for 3–4 minutes.
- Flip meatballs and cook for another 3–4 minutes, then shake the pan to toss them around. Continue cooking until meatballs are browned and cooked through (internal temp of 165°F).
- Meanwhile, prepare the herby summer sauce: Add yogurt, mayo, lemon juice, green onions, cilantro, chives, salt, and pepper to a food processor or blender. Blend until creamy and smooth.
- Serve meatballs warm with the herby summer sauce. Optional: Serve over rice, grains, or salad.
Notes
- Adjust jalapeno amount to control spice level.
- These meatballs are great for meal prep and store well in the fridge for up to 3 days.
- The herby sauce can be made ahead and also works well as a salad dressing or dip.
- Try using ground turkey instead of chicken for variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
