Description
These Peruvian Chicken Meatballs are packed with vibrant spices and served with a zesty Peruvian Green Sauce, offering a flavorful twist on traditional meatballs. Perfect for a quick and delicious meal, these meatballs combine ground chicken with aromatic spices, lime juice, and a hint of sweetness, then pan-fried to golden perfection.
Ingredients
Scale
Peruvian Green Sauce
- 1 cup Peruvian Green Sauce (see separate recipe)
Meatballs
- 1 lb. ground chicken or turkey
- ¼ teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste or ½ teaspoon ground ginger
- Juice of ½ lime
- 1 teaspoon Worcestershire Sauce or Soy Sauce
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken or turkey with garlic powder, ground cumin, chili powder, smoked paprika, red pepper flakes, brown sugar, ginger paste (or ground ginger), lime juice, and Worcestershire or soy sauce. Mix thoroughly until all ingredients are well incorporated, ensuring the spices are evenly distributed throughout the meat.
- Shape the Meatballs: Using your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. This size helps to cook them evenly while keeping them juicy inside.
- Cook the Meatballs: Heat a skillet over medium heat with a light coating of oil. Add the meatballs carefully, spacing them out so they don’t touch. Cook for about 7-8 minutes, turning occasionally, until they are browned on all sides and cooked through to an internal temperature of 165°F (74°C). Remove from heat.
- Serve with Green Sauce: Arrange the cooked meatballs on a serving platter and generously drizzle or serve alongside the Peruvian Green Sauce for dipping. This vibrant sauce adds a fresh, tangy, and spicy complement to the savory meatballs.
Notes
- Use fresh lime juice for the best flavor in the meatballs.
- Ground turkey can be substituted with ground chicken if preferred.
- If you like it spicier, add more red pepper flakes or chili powder.
- Ensure meatballs are cooked to an internal temperature of 165°F for safety.
- The Peruvian Green Sauce can be made ahead and refrigerated for up to 3 days.
