Pimento Cheese Chicken Meatballs
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It's not a party without party meatballs. These Pimento Cheese Chicken Meatballs are perfect for your next watch party, weeknight dinner, or spring social. Find more recipes from Nicole Stover on her website.
Author:Nicole Stover
Ingredients
- Ingredients
1 pound ground chicken, 92% lean recommended
1 tablespoon neutral oil
1/2 cup sweet onion finally diced
1 jalapeno finely diced, optional (remove seeds for less heat if desired)
7 ounces diced pimentos, drained
2 tablespoons fresh parsley, chopped, plus extra for garnish
1/2 cup plain panko breadcrumbs
1 cup freshly grated sharp or extra sharp cheddar cheese, about 4 ounces
3 tablespoons Duke’s mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon sweet paprika
1/4 teaspoon black pepper
Pinch of cayenne
Directions
Line a baking sheet with parchment paper and set aside.
Heat a skillet on medium heat with the oil. Add the onion and jalapeno if using. Sauté until the onion is tender and translucent, about 5 minutes. Turn off the heat.
Stir the drained pimentos, parsley, and panko into the onions. Allow to cool completely.
Add the egg, mayo, Worcestershire, Dijon, and spices to a small bowl and whisk to combine.
Add the ground chicken, shredded cheese, cooled onion mixture, and egg mixture to a large bowl and gently mix just to combine.
Heat a skillet over medium heat. Pinch off a small portion of the meatball mixture and cook both sides until cooked through. Taste and adjust seasoning if needed.
Use a tablespoon or 1" scoop or a tablespoon to portion out the meatballs, placing on the baking sheet.
Allow the meatballs to refrigerate for at least 30-60 minutes. The meatball mixture is wet and this will allow them to hold their shape.
Preheat the oven to 400 degrees.
Allow the meatballs to bake for 18-20 minutes until golden and the internal temperature is 165.
Garnish with parsley if desired.