Chicken Enchilada Meatballs
There is nothing better than meatballs. They can take on just about any flavor profile and are ready with very little prep. If you have never thought to pick up a package of ground chicken in the store we are here to show you just how easy it is to use! All you need are a few simple pantry items to transform plain chicken to something so flavor packed you’ll want to make them week after week.
Now, if you have never used ground chicken before it should be noted that it’s a bit softer than most ground meat. That is why you add in panko breadcrumbs and it’s also why your meatballs might not be perfectly round. But hey, who needs perfectly shaped meatballs when they taste this crazy delicious?
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
1 pound ground chicken
1 large egg
3 cloves garlic, grated
3/4 cup panko bread crumbs
1/4 cup grated red bell pepper
1/4 cup grated red onion
1/4 cup + 2 tablespoons minced cilantro, divided
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 (10 ounce) cans red enchilada sauce
1/2 cup grated Manchego cheese
1 tablespoon thinly sliced green onions, white part
Equipment: American Kitchen 12-inch Premium Nonstick Frying Pan
1. In a medium sized mixing bowl add ground chicken, egg, garlic, panko bread crumbs, grated red bell pepper, grated red onion, 1/4 cup minced cilantro, chili powder, smoked paprika, cumin and kosher salt.
2. Using either a spatula or your hands, mix up the meatball mixture until well combined. Take 1-1/2 tablespoons of meat per meatball and roll into meatballs. Because ground chicken is so soft the meatballs won’t be as firm as beef meatballs, this is ok.
3. Set your 12-inch Premium Nonstick Frying pan over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot add in the meatballs and cook on all sides until browned and almost fully cooked, about 8 minutes. You’ll know when the meatballs are starting to be fully cooked because they will start to firm up.
4. Pour in the enchilada sauce and simmer the meatballs for 10 minutes to help complete the meatball cooking.
5. Turn on the broiler in your oven.
6. Once the meatballs have simmered, top with grated cheese and place under the broiler for about 2 minutes to help melt the cheese.
7. Remove from the oven and top with remaining 2 tablespoons minced cilantro and thinly sliced green onion.
Serve warm over rice or eat on their own.
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