Are you gearing up for the Super Bowl this weekend or perhaps looking for an easy weeknight meal (or 4)?  Look no further as I have a few fun and fabulous recipes to share!

I’m talking about meatballs.  Tender, flavorful, bite-sized morsels that can be customized for any flavor profile.  Meatballs aren’t just for your traditional Italian meal anymore!  You can make then Asian style, Green style, hot and spicy, mild, spice them up with various sauces, etc.  I’ve blogged about meatballs in the past and always seem to love the recipes we create, so I tend to want to make more to try out different combinations.

Today, I want to share with you the following recipes:

• Buffalo Chicken Meatballs
• Cajun Chicken Meatballs
• Greek Chicken Meatballs
• Peanut Butter & Jelly Meatballs

 

All 4 recipes are fairly easy to make and provide enough food for at least a family of 4 (if serving for dinner) but also make great appetizers for a friendly gathering.  Let’s walk through how to make them!

Buffalo Chicken is a pretty well-known flavor.  It’s widely popular when it comes to chicken wings, so why not try it as chicken meatballs?  The meatballs have great flavor and can be enjoyed plain or covered in buffalo sauce.

The recipe can be found here.

Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Add the ground chicken (or ground turkey), breadcrumbs, garlic, olive oil, salt, paprika, green onion, and 1 Tbsp hot sauce to a large mixing bowl.  Mix until just combined – you don’t want to overmix!  I prefer to use my hand when mixing meatballs.  I know it sound gross and unsanitary so just make sure to wash your hand before (and after) touching the meat or wear rubber gloves.  The texture of the meatball is much better when you mix with your hands.  You can use a spoon if you prefer!

Use your hands or a small cookie scoop to portion the mixture into meatballs that are about 1 ½ inches wide.  I like to use the cookie scoop to portion the meat and place it in my hands to form into uniform shapes, so they cook evenly and round.

Place on the prepared baking sheet, leaving space between each meatball.  Repeat until the entire mixture is used up, about 16 meatballs.

Bake for 15-18 minutes or until cooked through.  Meat thermometers are sometimes hard to use with ground meat, so I recommend cutting one meatball open if you aren’t sure the meat is cooked through.

While the meatballs are baking, prepare the buffalo sauce.  Melt 1 stick of butter in a small saucepan over medium-low heat.  Turn off the heat and add ¾ cup hot sauce (I prefer Frank’s) and garlic powder.  Mix well and set aside.

When the meatballs are cooked through, transfer to a serving tray and serve warm with the buffalo sauce on the side for dipping.  This is a nice method if you have family or guests that don’t care for a lot of heat or spice in their food.  Alternately, you can toss the meatballs in the buffalo sauce, so they are already coated when serving.  Any leftover sauce can be used on the side for dipping.  This is a nice method for anyone that likes a lot of heat.  Make sure to set out blue cheese or ranch dressing for dipping as well!  This recipe pairs well with white rice, fries, or veggies on the side.  So good!

The recipe can be found here.

Cajun Chicken Meatballs are filled with bold flavor that is complemented nicely by a cream sauce.  They are spicy yet subtle and will make you feel like you’re enjoying some southern cooking!

The recipe can be found here.

Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Add the meatball ingredients to a large mixing bowl: ground chicken (or ground turkey), Cajun seasoning, salt, black pepper, garlic, breadcrumbs, egg, parmesan cheese, and parsley.  Mix until just combined – you don’t want to overmix!  I prefer to use my hand when mixing meatballs.  I know it sound gross and unsanitary so just make sure to wash your hand before (and after) touching the meat or wear rubber gloves.  The texture of the meatball is much better when you mix with your hands.  You can use a spoon if you prefer!

Use your hands or a small cookie scoop to portion the mixture into meatballs that are about 1 ½ inches wide.  I like to use the cookie scoop to portion the meat and place it in my hands to form into uniform shapes, so they cook evenly and round.

Place on the prepared baking sheet, leaving space between each meatball.  Repeat until the entire mixture is used up, about 15-16 meatballs.

Bake for 18-20 minutes or until cooked through.  Meat thermometers are sometimes hard to use with ground meat, so I recommend cutting one meatball open if you aren’t sure the meat is cooked through.

While the meatballs are baking, make the cream sauce.  Heat olive oil in a large skillet over medium heat.  Add the garlic and onion and sauté until translucent and fragrant, about 5 minutes.

Add the bell pepper and mushrooms and cook until tender, about 2-3 minutes.

Sprinkle the flour and Cajun seasoning over the top and stir to combine.

Slowly pour in the chicken broth while continuing to stir.  You want the flour to dissolve into the chicken broth and not be clumpy as this is what will help the sauce thicken.  You can substitute cornstarch for flour if you prefer.

Add the sour cream and continue to stir until it’s melted and combined.  Bring to a simmer over medium-low heat and cook for about 10 minutes.  This is when the sauce will start to thicken.

Once the meatballs are done baking, add the meatballs to the sauce and toss to coat.  Serve warm with a side of rice or some cooked veggies.  Add some sauce on the side for dipping if you have any left!  Yum!

The recipe can be found here.

Greek Chicken Meatballs are packed with Mediterranean style herbs and plenty of feta cheese.  The combination pair perfectly with the lemon cream sauce it’s served with.  You will feel satisfied after eating these meatballs without feeling too full.

The recipe can be found here.

Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Add the meatball ingredients to a large mixing bowl: ground chicken (or ground turkey), garlic, lemon zest, parsley, breadcrumbs, yellow onion, feta, 1 egg, dried oregano, salt, and pepper.  Mix until just combined – you don’t want to overmix!  I prefer to use my hand when mixing meatballs.  I know it sound gross and unsanitary so just make sure to wash your hand before (and after) touching the meat or wear rubber gloves.  The texture of the meatball is much better when you mix with your hands.  You can use a spoon if you prefer!

Use your hands or a small cookie scoop to portion the mixture into meatballs that are about 1 ½ inches wide.  I like to use the cookie scoop to portion the meat and place it in my hands to form into uniform shapes, so they cook evenly and round.

Place on the prepared baking sheet, leaving space between each meatball.  Repeat until the entire mixture is used up, about 24 meatballs.

Bake for 15-18 minutes or until cooked through.  Meat thermometers are sometimes hard to use with ground meat, so I recommend cutting one meatball open if you aren’t sure the meat is cooked through.

While the meatballs are baking, make the lemon sauce.  Heat 2 Tbsp butter in a large skillet over medium heat.  Once melted, add the garlic and sauté until fragrant, about 1 minute.  Whisk in the flour and let it cook for about 30 seconds.

 

Slowly pour in the chicken broth while continuing to whisk.  Bring to a simmer over medium-low heat and cook for about 5 minutes.

In a small bowl, whisk together the lemon juice and egg yolks.  Temper the mixture by adding one spoonful of the hot skillet mixture and whisking to combine.  Make sure to whisk while adding the hot liquid or you might end up with curdled eggs!  Do this 2-3 more times, then reduce the heat to low and pour the egg mixture into the skillet, again, while constantly whisking.  You want the eggs to heat through without cooking/scrambling.

Increase the heat to medium and let the mixture simmer for 4-5 minutes.  The sauce will start to thicken.  Then, add the nutmeg and lemon zest and stir to combine.

Add the last Tbsp of butter and sliced olives.  Let the butter melt and incorporate into the sauce.  The olives should heat through at this time.

Once the meatballs are done baking, add the meatballs to the sauce and toss to coat.  Serve warm by placing the meatballs on a plate and spooning some of the sauce over the top.  This dish goes great with a side of rice or some cooked veggies.  Enjoy!

The recipe can be found here.

I saved the best for last…. Peanut Butter & Jelly Meatballs.  These meatballs are amazing!  It’s the perfect combination of sweet and salty and will definitely bring you back to your childhood eating PB&J sandwiches.  I know the combination might sound weird but try me and give it a try!

The recipe can be found here.

Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Make the peanut sauce by adding the peanut butter, soy sauce, ginger, brown sugar, lime juice, garlic, and pineapple juice to a saucepan.  Heat over medium-low heat, stirring often, until the peanut butter has melted and is combined.  Remove from the heat and cover to keep warm.

Make the chicken meatballs by adding the meatball ingredients to a large mixing bowl: ground chicken (or ground turkey), egg, ½ cup of breadcrumbs, 1/3 cup of the peanut sauce you just made, salt, and brown sugar.  Mix until fully incorporated.  I prefer to use my hand when mixing meatballs.  I know it sound gross and unsanitary so just make sure to wash your hand before (and after) touching the meat or wear rubber gloves.  The texture of the meatball is much better when you mix with your hands.  You can use a spoon if you prefer!

Pour the remaining cup of breadcrumbs into a small bowl, separate from the other ingredients.

Use your hands or a small cookie scoop to portion the mixture into meatballs that are about 1 ½ inches wide.  I like to use the cookie scoop to portion the meat and place it in my hands to form into uniform shapes, so they cook evenly and round.

Roll the meatballs, one at a time, in the breadcrumbs until fully coated.  Place on the prepared baking sheet and repeat until all meatballs have been coated.  Make sure to leave a little space in between each meatball.

Bake for 15-18 minutes or until cooked through.  Meat thermometers are sometimes hard to use with ground meat, so I recommend cutting one meatball open if you aren’t sure the meat is cooked through.  The breadcrumbs will be lightly toasted as well.

While the meatballs are baking, make the raspberry dipping sauce.  Add the jelly and water to a small saucepan.  Heat over medium-low heat and stir until the jelly has melted and turned to liquid.  Remove from the heat and cover to keep warm.

Once the meatballs are fully cooked, transfer to a serving plate and serve warm with the peanut sauce and raspberry sauce on the side for dipping.  These are to die for!  I recommend trying the meatballs in the peanut sauce, then the raspberry sauce, and ending with dipping the meatballs in both sauces.  It’s an explosion of flavor!

The recipe can be found here.

Which is your favorite recipe?

Happy Cooking!