Whenever I make a batch of these Southwest Chipotle Chicken Meatballs, I’m lucky if I get two—my family devours them before I even have a chance! The bold, smoky chipotle flavor with just the right amount of spice is a huge hit in my house, but you can easily adjust the heat level to suit your taste. While we love enjoying them as a savory afternoon snack, they’re just as delicious and served for breakfast, lunch, or even as a party appetizer. No matter when you serve them, these meatballs will disappear fast!
Ingredients
1 pound ground chicken
2 cups Mexican blend cheese, shredded
2 Tbsp. salsa
1 egg
1/2 cup milk
2 tsp. garlic powder
1 tsp onion powder
1 Tbsp. salt
1/2 tsp. Mexican oregano
1 can chipotle peppers in adobo sauce, chopped
1 heaping Tbsp. minced garlic
Salt and pepper to taste
2-3 Tbsp. almond flour or biscuit mix of your choice
Instructions
Preheat oven to 375 degrees. Place all ingredients in a large bowl and mix well.
The dough should be stiff and dry. If it is too sticky, add more almond flour or biscuit mix.
Form into 1-inch balls and place on a baking sheet sprayed with cooking spray. Bake for 15-20 minutes, turning once halfway through, until they form a golden crust. They should be sizzling on the cookie sheet.
If you like this recipe, you may also like the following recipes:
2 thoughts to “Southwest Chipotle Chicken Balls”