These chipotle chicken meatballs hit the comfort-food spot without the heaviness of typical indulgent bites. Made with lean ground chicken, they deliver bold flavor with far less fat than traditional beef meatballs.
They’re also a smart choice. Starting with something high in protein before a main meal helps slow digestion and stabilize blood sugar, so you’re less likely to overeat or crave something sweet later.
Best of all, they’re easy to make ahead and even easier to serve, making them ideal for casual get-togethers or easy entertaining. Spicy, satisfying and crowd-friendly, these meatballs are the kind of party food that disappears fast.
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This recipe was adapted from a dish by Chef Quientina Stewart-Morrow and reviewed by Kelly Homesley, registered dietitian at Novant Health Bariatric Solutions – Elizabeth.
Ingredients:
1 lb. ground chicken (93% lean)
Olive oil cooking spray
1/4 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3/4 teaspoon dried oregano
1 tablespoon finely chopped chipotle chiles in adobo sauce, plus 2 teaspoons sauce
3 cloves garlic, minced
1 large egg, beaten
1/4 cup chopped fresh cilantro
3/4 cup panko bread crumbs
Preparation:
In a medium bowl, using your hands, mix ground chicken, panko, cilantro, egg, garlic, chipotle chiles and sauce, oregano, salt and pepper until combined. Roll into 1" balls.
Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange meatballs in a basket, spacing about 1/2" apart. Cook at 370°, turning a few times, until the outsides of meatballs are golden brown and the centers are cooked through, about six minutes.
Arrange meatballs on a platter. Spoon salsa verde or sauce of choice over top or serve alongside for dipping.
Yield: 4 servings. Per serving: 215 calories; 8.6 g fat; 132 mg cholesterol; 633 mg sodium; 9.5 g carbohydrate; <1 g sugar; 25 g protein.
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