Ingredients
Equipment
Method
- Start by gathering all your ingredients. It’s essential to have everything ready before you begin. This not only makes the process smoother but ensures you won’t miss any key components, especially the green sauce which is integral to the dish.
- In a food processor, combine the ground chicken, garlic powder, cumin, chili powder, smoked paprika, red pepper flakes, brown sugar, ginger paste, lime juice, and Worcestershire Sauce. Pulse on high until the mixture is smooth and well-combined. This step is crucial for ensuring the flavors meld together beautifully.
- If you’re using a blender or stick blender instead, add all ingredients except the mayonnaise or Greek yogurt. Once you’ve created a smooth paste, incorporate the mayonnaise for added creaminess. Blend for another two minutes on high.
- Once you have a smooth paste, taste it! You might want to season it with some kosher salt and freshly ground black pepper based on your preference. Adjust as needed to make sure the flavors sing.
- Transfer the mixture to a medium mixing bowl. Here’s where the magic happens. Combine all the ingredients gently until they are well incorporated. Be careful not to overmix. Cover the bowl and refrigerate for about 30 to 60 minutes. Chilling helps the meatballs hold their shape during baking.
- Preheat your oven to 400 degrees F. This temperature is perfect for achieving a nicely browned exterior while keeping the meatballs juicy inside.
- Line a baking sheet with aluminum foil and spray it lightly with non-stick cooking spray. This prevents the meatballs from sticking and makes cleanup a breeze.
- After the mixture has chilled, remove it from the fridge. Using a one-inch scoop, drop the meatball mixture onto the prepared baking sheet, ensuring that they are spaced about an inch apart. This allows for even cooking and browning.
- Place the meatballs in the preheated oven and bake for 12 to 15 minutes. Keep an eye on them—they should be just cooked through. Overbaking will lead to dry meatballs, so trust your instincts!
- Once done, remove the meatballs from the oven. In a small skillet, pour enough green sauce to cover the bottom. Add the cooked meatballs in and heat over medium-low until everything is warmed through.
- Finally, drizzle the tops of the meatballs with more green sauce before serving. This adds an extra layer of flavor and makes for an appealing presentation. Enjoy your delicious Peruvian Chicken Meatballs!
Notes
Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to three days.
Freezing: They freeze well, so consider making a double batch to enjoy later!
Herb Variations: Try adding fresh herbs like cilantro or parsley to the meat mixture for an added layer of freshness.
Extra Sauces: Pair with additional sauces like spicy mayo or sriracha on the side for those who like extra flavor.
Serving Style: Serve these meatballs over a bed of rice or quinoa to soak up the delicious green sauce.