Jalapeño Chicken Meatballs With Broccoli & Yogurt Sauce

April  1, 2021
6 Ratings
Photo by Rocky Luten
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

These jalapeño chicken meatballs are made with a small amount of yogurt to keep them moist and tender, and served with a cooling yogurt dip to balance them out (though the broccoli is equally delicious dipped in there, too).

If you’re someone who loves heat, keep the seeds and membrane of the jalapeño intact, as that’s where most of the pepper's heat comes from. While the broccoli is cut into small florets so that it cooks quickly, you can reserve the thicker stalks and stems for stock, or cook them on a separate sheet pan in the oven—they won’t all fit on one—and serve all together. —yasminfahr

Test Kitchen Notes

Keep a small amount of space in between each meatball and broccoli floret on the pan to encourage delicious crispy brownness. If they're too close together, they'll steam rather than crisp up. —Jess Kapadia

What You'll Need
  • 4 cups broccoli florets, cut into 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon red pepper flakes
  • 2 limes, zested, 1 cut into thin rounds and 1 halved
  • 1 large egg
  • 1 small jalapeño, seeded and minced
  • 2/3 cup grated Parmesan or pecorino, plus more for garnish
  • 3/4 cup plus 3 tablespoons full-fat Greek yogurt or skyr
  • 1/2 cup panko breadcumbs
  • 1 tablespoon plus 2 teaspoons cilantro or parsley leaves, roughly chopped
  • 1 pound ground chicken
  • freshly ground black pepper
  1. Heat the oven to 425°F. On a sheet pan, coat the broccoli with 2 tablespoons of olive oil and season with salt, 1/2 teaspoon cumin, and 1/2 teaspoon red pepper flakes until it has a light sheen to it. Rub the lime rounds in the residual oil and scatter around the pan.
  2. Whisk the egg in a mixing bowl, then add 1 teaspoon cumin, 1 teaspoon salt, the jalapeño, Parmesan or pecorino, 3 tablespoons yogurt, panko breadcrumbs, 1 tablespoon chopped cilantro or parsley, half the lime zest, and the ground chicken, gently combining until the mixture is evenly dotted with green spots.
  3. Lightly wet your palms and roll the meat into 1 1/2-inch loose (not tightly packed) meatballs. You’ll have about 20 meatballs.
  4. Nestle the meatballs on the sheet pan between the broccoli, placing some of the lime rounds on top of the broccoli and meatballs to make more room as needed.
  5. Bake, flipping the broccoli halfway and turning the sheet pan around for even cooking, until the meatballs are cooked through and the broccoli tips are crisp, 15 to 18 minutes. For more color on the tops of the meatballs, place them under the broiler for 1 to 2 minutes.
  6. While the meatballs are baking, combine 3/4 cup yogurt with the juice of half a lime and 2 teaspoons chopped cilantro or parsley in a small serving bowl, and season to taste with salt.
  7. Remove the meatballs from the oven, squeeze the lime half over the entire pan, season with black pepper, and sprinkle with extra cheese.
  8. Serve the meatballs with the yogurt sauce.

See what other Food52ers are saying.

  • Kelly B
    Kelly B
  • yasminfahr
  • jencordes
  • Jessica
Yasmin is a recipe developer and cookbook author. Her first book, Keeping it Simple, is full of easy, weeknight one-pot recipes. Say hi to her online @yasminfahr!

7 Reviews

Kelly B. May 4, 2021
Omg, love. Omitted the cheese and doubled the jalapeños because we love some heat in this household, but followed the rest to a tee! Made for an excellent twist on the ol’ chicken and broccoli weeknight game.
jencordes May 2, 2021
I didn’t love this. Having made the free form meatballs with roasted carrots and yogurt sauce from Epicurious a few dozen times, I was hoping this would be as good. I was not a fan of the flavor combo.
Jessica March 31, 2021
I thought these would be good, but they were great! I will be making them again and again. Thank you for sharing your recipe
Jessamin March 20, 2021
These meatballs are shockingly good for something so low-effort. I used ground pork because that's what I had, but didn't change anything else. These will definitely stay in the rotation.
yasminfahr March 20, 2021
So glad you liked them!!
Sylwia February 17, 2021
Made these last night and they were excellent. Quick and tasty dinner. If you like Asian flavor, you will enjoy these. I used ground turkey and brussels sprouts instead but it all worked. Will definitely make these again!
yasminfahr March 20, 2021
Oooh brussels is a great swap!