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So I’ve had a pound of ground white meat chicken in the fridge like forever (well okay, like 2 days) but I was stumped on what to make with it. Sure I could have made Asian Chicken Lettuce Cups again but I ate so many of them I was burnt out from them (give me a week to recuperate). As I was putzing around the kitchen I had to start dinner for Mr. Fantabulous. Since I had the tequila already out (shhhh… don’t ask), I figured I’d go with a tequila lime marinade for him. and THAT’s when it hit me!
Margarita Chicken Meatballs!!! People lemme tell you what! These things are INSANELY FANFRIGGENTASTICAL good! The first day I made them I ate 6…without stopping… without breathing…. without a damn apology! Because I can, I married this with a combo of my Cilantro Lime Dressing and Spicy Peanut Sauce… seriously, I think I’m going to marry this dish!
I’m so excited about this recipe that I literally am at a loss for words … *Mr. Fantabulous says thank you by the way*
Just make these; trust me on this! Whether you want ’em nekkid (they are AWESOME nekkid by the way – that would be sans the sauce ya perverts… well, I mean I guess you can eat ’em nekkid *wink* but I wouldn’t make ’em nekkid.. just sayin’!)
Or with the sauce… (this is my favorite!)
PrintMargarita Chicken Meatballs
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Ingredients
- 1 tablespoon garlic, minced
- 1/2–1 teaspoon red pepper flakes
- 1 lb ground chicken
- 1/4 cup chopped cilantro
- Zest of 1/2 a lime
- 1 egg
- 3 tablespoon orange juice
- 1 ounce tequila
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2–3/4 cup Panko
- 3 tablespoon Canola oil
- 1/2 cup Cilantro Lime Dressing
- 2–3 tablespoon Spicy Peanut Sauce
Instructions
- Preheat oven to 350F.
- Line a pan with parchment paper.
- In a bowl add all the ingredients except the oil.
- Mix gently to combine. The mixture will feel wet and stick to your fingers but will hold a rough meatball shape. Resist adding more Panko as you’ll have more of a meatloaf rather than a meatball. The panko acts just as a loose binder.
- In a medium skillet over medium heat, add the oil.
- When the oil is hot, scoop out 1/4 cup of the mixture (judge with your hands) and gently form into a meatball. You will almost have to ‘pat’ it into a round form versus the traditional rolling.
- Place in the oil and cook on all sides 4-6 minutes or just until the sides are browned.
- Transfer to the parchment line pan and continue browning the rest of the meatballs.
- Place the browned meatballs in the oven for 10-14 minutes or until the internal temperature reaches 165F.
- At this point you can put the Cilantro Lime Dressing in a bowl and then dollop the Spicy Peanut Sauce in the middle of it OR you can just mix the 2 together. Either way your call.
Marie says
I have found that putting chicken meatball mixture in the fridge before rolling it with wet hands makes them easier to form. I’m going to try a chimichurri sauce with them.
TKWAdmin says
Great tip Marie! Thanks!
Best Kitchen Wishes!
Betty Proffer says
I made these for my niece’s bridal shower and they were absolutely TDF!!! Made them as written but used a small ice cream scoop to form the meatballs and then popped them in the freezer for a little bit. I sautéed in a little butter/EVOO to brown and then finished in the oven. I am not a huge cilantro fan and was a little afraid of this dipping sauce, but it was fabulous! I was not a big fan of the peanut sauce but that’s a personal preference, all the others at the party loved it! (this makes a lot of peanut sauce!) And to make this recipe even better, they look beautiful! The vibrant color of the lime cilantro dressing is gorgeous! I will definitely make these again and again! Thanks so much for sharing!
TKWAdmin says
Hi Betty!
That is awesome to hear!!! Thank you so very much! Yeah it makes a good bit of the sauce but that sauce is excellent on noodles and some sauteed crispy veggies.
I have friends that have said they aren’t cilantro fans but fortunately they trust me enough to try the Cilantro sauce. Now they can’t get enough of it! LOL That thrills me to hear this was a huge hit!
My best to your niece had her upcoming wedding!
Best Kitchen Wishes!
Shayna says
WOW!!! My friend on facebook posted your recipe for the Margarita Chicken Meatballs and I knew I had to make them. My 3 kids and husband all LOVED them (thank goodness I doubled the recipe). I am big on following the recipe to a tee the first time I cook, and I can say that there is not ONE thing I would change. (Those sauces were out of this world!!!)
You have a forever follower. I have shared the TKW recipe with my facebook friends 🙂
TKWAdmin says
Shayna,
Thank you so so SO much for your kind words! That really means a lot to me. I wish you could see my face as I’m positively beaming right now! That fact that kids love these is priceless!
I’m actually working on a variation of this recipe as a slider but have it ‘stuffed’ with maybe some spinach and feta with the sauce as the “condiment”. Maybe put it on a brioche bun.
Welcome to the TKW Family!
Best Kitchen Wishes!
Nate - Station 43 says
Honey you knocked this one out of the ballpark! We made these today and they are incredible! The guys were inhaling them as I was pulling the pans out of the oven! And that sauce!!! WOW, talk about some heat (but in a good way). So good but then again, we’re not surprised. You are truly amazing TKW!
THANK YOU!
Love your guys at Station 43!
TKWAdmin says
Hee hee Nate, that is AWESOME! OMG hopefully the gang at least let them cool a tad before putting them in their mouths! Oh yeah, I’m addicted to the sauce BIG TIME!
Next time, make some noodles, chop up some scallions, roast some almond slivers and put that sauce over the noodles with the scallions and almonds! OMG! And if you really wanted to blow their minds, add in some of the meatballs! A totally different spin on Spaghetti ‘n Meatballs!
Best Kitchen Wishes to you all!
The Contessa (Linda) says
I’m lovin’ this recipe. Sounds good and low fat! How can that be bad for you? Thanks for sharing.
Each Friday we feature a blogger we follow. If you would be interested in being a New Friend Friday feature get in touch with me. I love to talk food!
Linda (The Contessa)
TKWAdmin says
Hello Ms. Contessa 🙂
Yes, these are super low in fat and if you wanted, you could even use cooked quinoa or whole grain panko bread crumbs if you wanted. Shoot me an email about the New Friend Friday feature… I’d love to participate! Lori@thekitchenwhisperer.net 🙂
Best Kitchen Wishes!