If you’re on the hunt for a deliciously unique dish that packs a punch of flavor, look no further than these Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs). Tender, juicy meatballs made from ground chicken or turkey are infused with a vibrant mix of spices and herbs, then served with a zesty green sauce that elevates the entire meal. This dish is perfect for cozy weeknight dinners or as a show-stopping appetizer for your next gathering. Let’s dive into what makes this recipe truly special and how you can whip it up in your own kitchen.
What Sets This Recipe Apart
The beauty of these Peruvian Chicken Meatballs lies not only in their incredible flavor but also in their simplicity. With a short ingredient list and straightforward preparation, these meatballs are perfect for both novice and experienced cooks. The addition of green sauce brings a freshness that perfectly complements the savory meatballs, creating a dish that feels both indulgent and healthy. Plus, they are versatile—serve them over rice, in a taco, or simply on their own!
What Goes In
To make these flavorful Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs), you will need the following ingredients:
- 1 cup Peruvian Green Sauce (click for recipe)
- 1 lb. ground chicken or turkey
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste or ½ teaspoon ground ginger
- Juice of 1 lime
- 1 teaspoon Worcestershire Sauce or Soy Sauce
Gear Checklist
Before you start cooking, make sure you have the following gear handy:
- Mixing Bowl: For combining all the meatball ingredients.
- Baking Sheet: To bake the meatballs, lined with parchment paper for easy cleanup.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Oven: Preheated to the right temperature for even cooking.
- Serving Platter: To present your delicious meatballs beautifully.
Stepwise Method: Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and develop a nice golden brown color.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the ground chicken or turkey with garlic powder, ground cumin, chili powder, smoked paprika, red pepper flakes, brown sugar, ginger paste, lime juice, and Worcestershire or soy sauce. Mix well until all ingredients are evenly incorporated.
Step 3: Form the Meatballs
Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper, leaving some space between each meatball for even cooking.
Step 4: Bake the Meatballs
Once your oven is preheated, place the baking sheet in the oven and bake for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
Step 5: Prepare the Green Sauce
While the meatballs are baking, prepare your Peruvian green sauce according to the recipe you have. This sauce is essential for adding that fresh flavor to your meatballs.
Step 6: Serve and Enjoy
Once the meatballs are done, remove them from the oven and serve them warm with the green sauce drizzled over the top. Enjoy your flavorful meal with family and friends!
Substitutions by Category
- Meat: You can substitute ground chicken with ground turkey or even beef if preferred.
- Spices: If you don’t have certain spices, feel free to use taco seasoning or a spice blend that you enjoy.
- Sweetener: Instead of brown sugar, honey or maple syrup can be used for a different flavor profile.
- Citrus: Lime juice can be replaced with lemon juice if that’s what you have on hand.
Pro Tips & Notes
- For extra flavor, let the meatball mixture rest for 30 minutes before forming and baking.
- Keep your hands wet while rolling the meatballs to prevent sticking.
- If you like your meatballs spicy, increase the amount of red pepper flakes.
- These meatballs can be made ahead of time and frozen for later use—just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Shelf Life & Storage
Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, consider freezing them. They will last up to 3 months in the freezer. To reheat, simply thaw overnight in the fridge and warm them in the oven or on the stovetop until heated through.
Common Questions
Can I use a different type of meat for these meatballs?
Yes! Ground turkey, beef, or even plant-based ground meat can be used as alternatives to ground chicken.
What if I don’t have all the spices?
You can use a pre-made taco seasoning mix or any spice blend you have on hand to adapt the flavors to your liking.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and refrigerate them before baking. They can also be frozen for later use.
What should I serve with these meatballs?
These meatballs pair well with rice, in tacos, or even over a fresh salad. You can also dip them in the green sauce for extra flavor!
Final Thoughts
These Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs) are a delightful fusion of flavors that are sure to impress. They are easy to make, versatile, and absolutely delicious. Whether you’re serving them for dinner, a party, or just for yourself, they are bound to become a favorite in your household. Enjoy the vibrant taste of Peru right in your own kitchen!
Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)
Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and develop a nice golden brown color.
- In a large mixing bowl, combine the ground chicken or turkey with garlic powder, ground cumin, chili powder, smoked paprika, red pepper flakes, brown sugar, ginger paste, lime juice, and Worcestershire or soy sauce. Mix well until all ingredients are evenly incorporated.
- Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper, leaving some space between each meatball for even cooking.
- Once your oven is preheated, place the baking sheet in the oven and bake for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
- While the meatballs are baking, prepare your Peruvian green sauce according to the recipe you have. This sauce is essential for adding that fresh flavor to your meatballs.
- Once the meatballs are done, remove them from the oven and serve them warm with the green sauce drizzled over the top. Enjoy your flavorful meal with family and friends!
Notes
- For extra flavor, let the meatball mixture rest for 30 minutes before forming and baking.
- Keep your hands wet while rolling the meatballs to prevent sticking.
- If you like your meatballs spicy, increase the amount of red pepper flakes.
- These meatballs can be made ahead of time and frozen for later use—just bake them straight from the freezer, adding a few extra minutes to the cooking time.
