Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip. These would also be good served as the main dish for dinner or even for breakfast.
3 cups Bisquick baking mix
1 pound ground chicken
2 TBS Sriracha
4 cups sharp cheddar cheese, shredded
1/2 cup milk
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
dash salt and pepper
Preheat oven to 350F.
Line baking sheet with parchment paper.
Mix all ingredients together in mixer. Form into one-inch balls.
Bake 20-25 minutes.
If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen. Remove from pan and place in an airtight container. Bake as many as you need at a time. Bake the uncooked frozen meatballs at 350F for 30-35 minutes.
Or, if you prefer, you can bake and then freeze the meatballs. To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.
Makes about 80-100 meatballs, depending on size
Source: Everydaymadefresh.com
Kimberly
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