These jalapeno cheddar chicken meatballs are a favorite—easy to make, bursting with fresh flavor, cheesy inside and seared golden outside. Serve with a bright, herby summer sauce for an irresistible combination.
I’m a big fan of meatballs.
These chicken meatballs are tender and juicy, packed with melty cheddar and a fresh pop from jalapeno peppers. They’re not overly spicy—just flavorful, cheesy and satisfying.
There are endless ways to enjoy them.
If I make meatballs for dinner, everyone in the house is usually happy. Over the years I’ve developed many meatball variations—beef, turkey, chicken—and they always come together quickly and reliably. Most mix-ins work well, so feel free to customize.
I’ll make them with ground beef, turkey or chicken, and we enjoy them all. Because I make meatballs so often, my recipes are foolproof and fast. Add-ins like herbs or different cheeses work beautifully.
My current favorite way to serve them is on their own with a dipping sauce—I don’t need pasta. They’re great on salads, over grains like couscous, or simply drizzled with the herby summer sauce. Filling and delicious, the sauce elevates them even further.
About the sauce:
THE SAUCE!
The herby summer sauce combines Greek yogurt, mayo, scallions, cilantro and chives for a fresh, creamy dip. It’s bright and herb-forward—excellent on sandwiches, burgers, salads, or as a dip for the meatballs. It keeps well in the fridge for a few days.
I usually blend the sauce until smooth in a small blender or food processor—the result is a silky, scoopable sauce that complements the cheesy, slightly spicy meatballs perfectly.
Crispy edges, melty cheddar and fresh jalapeno—delicious!
Jalapeno Cheddar Chicken Meatballs
Jalapeno Cheddar Chicken Meatballs
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Ingredients
Meatballs
- 1 pound lean ground chicken (94% lean preferred)
- Kosher salt and pepper
- 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 for cooking
Herby Summer Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- Juice of 1/2 lemon, freshly squeezed
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- Pinch of kosher salt and pepper
Instructions
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Place the ground chicken in a large bowl and season with salt and pepper. Add the minced garlic, diced jalapeno, shredded cheddar, breadcrumbs and chopped herbs. Mix gently until just combined.
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Form the mixture into 1-inch meatballs.
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Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes, then flip and brown the other side for another 3 to 4 minutes. Gently shake or toss the pan to turn the meatballs and continue cooking until they are cooked through and reach an internal temperature of 165°F (74°C).
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Serve the meatballs with the herby summer sauce. They’re also delicious over rice, grains or salad.
Herby Summer Sauce
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Combine all sauce ingredients in a blender or food processor and puree until smooth and creamy. Chill before serving. The sauce stores well in the refrigerator for a few days.
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The ultimate!