As I may have already mentioned, I have a slight obsession with chicken meatballs (see previous posts)! In fact, if I could only pick two things to make, they would be my first choice with muffins for my second. They are one of my favorite things to make since you can do all kinds of variations, and they are a great way to sneak in extra veggies like spinach and kale to name a few.
I was inspired to come up with the recipe for this batch of chicken meatballs after making a Half Baked Harvest’s Sheet Pan Poblano Chicken Fajitas. If you’re not following this blog, you need stop what you’re doing and sign up right now. It’s full of great recipes, and I haven’t been disappointed by one yet.
But back to my meatballs. I had an extra poblano, white onion, jalapeño and cilantro to use up and figured the chicken meatballs would be the perfect vehicle for them. I was right and will definitely be making these again. I roasted some lightly seasoned cubed sweet potatoes right along side the poblano and onion and served them as a side.
1 small/medium poblano pepper, cut into strips
1/4 medium white onion, cut into thicker slices
1 pound lean ground chicken (not fat-free)
1/2 medium jalapeño, diced
1/4 cup panko breadcrumbs
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1-2 tablespoons fresh cilantro, chopped
Preheat oven to 425º F. Place poblano and onion on a small baking tray. Drizzle with olive oil and salt & pepper. Toss to combine. Roast for 20-25 minutes until peppers begin to char slightly.
In the meantime, combine the ground chicken through the cilantro. Remove poblano mixture from oven and transfer to a cutting board. Allow to cool before chopping into smaller pieces. Add to chicken mixture and stir to combine.
Form mixture into small meatballs, about 1-1 1/2 inches in diameter. Heat olive oil in a large pan over medium heat. Add meatballs in small batches and cook until evenly browned and cooked through.