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Pimento Cheese Chicken Meatballs

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Bring a taste of the south to your next tailgate or party with these juicy, tender, and addictive Pimento Cheese Chicken Meatballs.

  • Author: Nicole Stover
  • Prep Time: 15
  • Chilling Time: 30
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 20-24 meatballs 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound ground chicken, 92% lean recommended
  • 1 tablespoon neutral oil
  • 1/2 cup sweet onion finally diced
  • 1 jalapeno finely diced, optional (remove seeds for less heat if desired)
  • 7 ounces diced pimentos, drained
  • 2 tablespoons fresh parsley, chopped, plus extra for garnish
  • 1/2 cup plain panko breadcrumbs
  • 1 cup freshly grated sharp or extra sharp cheddar cheese, about 4 ounces
  • 3 tablespoons mayonnaise, such as Duke’s
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon black pepper
  • pinch of cayenne

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Heat a skillet on medium heat with the oil. Add the onion and jalapeno if using. Sauté until the onion is tender and translucent, about 5 minutes. Turn off the heat.
  3. Stir the drained pimentos, parsley, and panko into the onions. Allow to cool completely.
  4. Add the egg, mayo, Worcestershire, Dijon, and spices to a small bowl and whisk to combine.
  5. Add the ground chicken, shredded cheese, cooled onion mixture, and egg mixture to a large bowl and gently mix just to combine.
  6. Heat a skillet over medium heat. Pinch off a small portion of the meatball mixture and cook both sides until cooked through. Taste and adjust seasoning if needed.
  7. Use a tablespoon or 1″ scoop to portion out the meatballs, placing on the baking sheet. 
  8. Allow the meatballs to refrigerate for at least 30-60 minutes.
  9. Preheat the oven to 400 degrees.
  10. Allow the meatballs to bake for 18-20 minutes until golden and the internal temperature is 165.
  11. Garnish with parsley if desired.

Notes

  1. These can be baked on any type of grill. For a pellet grill preheat it to 400 degrees and follow the same instructions as the oven. For a gas grill or charcoal grill you will want to bake these on indirect heat. If you’re cooking these on a charcoal grill bank the charcoal to the side and place the baking sheet on the cooler side. You will want to rotate the baking sheet halfway through cooking. For a gas grill don’t ignite all of your burners and place the baking sheet on the cooler side.
  2. Don’t skip the step of allowing the meatballs to refrigerate prior to baking. The meatball mixture is on the wetter side and sticky. This allows the meatballs to set up and keep their shape.