Smoky Chipotle Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup chopped cilantro
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1/2 cup marinara sauce for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine ground chicken, breadcrumbs, cilantro, chipotle chili powder, smoked paprika, garlic, egg, Parmesan, salt, and pepper.
3. 3 Mix gently until just combined; avoid overworking the meat.
4. 4 Form the mixture into 1-inch meatballs.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides.
6. 6 Transfer the skillet to the oven and bake for 15-20 minutes, or until cooked through.
7. 7 Serve warm with optional marinara sauce for dipping.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add diced jalapeños for extra heat.
• Substitute beef or turkey for a different flavor profile.

Substitutions

• Use panko breadcrumbs for a lighter texture.
• Replace Parmesan with nutritional yeast for a vegan option.

Pairings

• Perfect alongside a hearty Mexican rice or black bean salad.
• Serve with a side of warm, crusty bread for dipping.

Nutrition

Tips

• For extra flavor, soak the breadcrumbs in a splash of chicken broth before mixing.
• These meatballs can be made ahead and reheated before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze meatballs on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with crispy tortilla chips and a zesty lime crema.
• Pair with a fresh avocado salsa for a vibrant contrast.

FAQ