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Crack Chicken Meatballs

Crack Chicken Meatballs
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The ultimate trifecta of flavor, bacon, cheddar, and ranch, come together harmoniously to make Crack Chicken Meatballs the perfect poppable bite.

  • Author: Nicole Stover
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 18-20 meatballs 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound ground chicken
  • 4 strips bacon, diced
  • 1/2 cup sweet onion, finely diced (about 1/2 large onion)
  • 1 garlic clove minced
  • 1 jalapeno finely diced, remove seeds for less heat, optional
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup flat leaf parsley chopped
  • 1 cup sharp cheddar, shredded (about 4 ounces)
  • 2 1/2 tablespoons ranch seasoning powder
  • 1/4 teaspoon freshly cracked black pepper or to taste
  • kosher salt to taste
  • 1 large egg
  • 2 tablespoons sour cream

Instructions

  1. Add the diced bacon to a skillet over medium heat. Cook until crispy and the fat has rendered, 8-10 minutes. Remove from the pan and allow to drain on a paper towel lined plate.
  2. Remove all but a couple tsp of the excess bacon fat. Add the onions and jalapeno if using. Sauté until the onions are tender and translucent, about 5 minutes.
  3. Add the garlic and cook for 90 seconds until fragrant. Turn off the heat and stir in the panko breadcrumbs and parsley. Let cool completely.
  4. Whisk together the egg and sour cream.
  5. Add the ground chicken, cheddar, bacon, onion mixture, ranch seasoning, pepper, and egg mixture to a large bowl and gently mix together until just combined.
  6. Use a 1″ scoop or a tablespoon to portion out the meat mixture and form your meatballs. Place them on a baking sheet lined with parchment paper.
  7. Allow the meatballs to refrigerate for 30-60 minutes.
  8. Preheat the oven to 400 degrees.
  9. Allow the meatballs to bake for 18-20 minutes until golden and their internal temperature s 165.
  10. Serve with ranch if desired.

Notes

  1. These can be frozen raw or once baked. If raw, place them on a baking sheet lined with parchment paper and freeze them for 1-2 hours until solid. Transfer to freezer safe bags in a single layer. They will last up to 3 months. Let them defrost in the refrigerator overnight before baking them according to directions. To freeze cooked meatballs, let them cool completely and then place the baking sheet in the freezer until they are solid. Transfer them to freezer safe bags. They will last frozen for up to 2 months. 
  2. This same recipe can also be made with ground turkey.
  3. Once you have made your meatball mixture, form a small patty and cook it in a skillet. This is your chance to add any additional seasoning if needed before forming your meatballs. 

Find it online: https://beachgirlgrills.com/crack-chicken-meatballs/