Simple Chicken Cheeseballs With a Kick (naturally gluten free)

I experimented with these Chicken Cheeseballs on a whim. It was a simple recipe and I figured chicken and cheese – sure, they’ll probably be pretty good. Pretty good? I should say so! I turned right around (did the hokey-pokey) and made these again three days later. These cheesy little meatballs are incredible!

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The first night I pulled a batch of these out of the oven, one by one my men came into the kitchen, took a look at the meatballs, and popped one into his mouth. I think each one, in turn, said the same thing, “Whoa. What are these? These are amazing! You can make these again!” (Don’t mind if I do.) I wouldn’t say my family is very picky, and yet, when every single person in the family likes a recipe, this is a huge score.

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You might be wondering, like I did, “What holds these meatballs together? Don’t we need flour or bread crumbs or a bisquik type baking mix to make this recipe work? Nope. They stay together just fine even though they are made with only ground meat, cheese, and a few spices. They take only a few minutes to mix up and scoop into a pan. You can make the side dishes for your meal while they bake. AND, if you have time, you can make a double or triple batch to freeze so that all you have to do at mealtime is grab out the amount you need and bake them!

I used a scoop like this one to make these meatballs. Whoa, does that little kitchen gadget come in handy!

Simple Chicken Cheeseballs with a Kick

Simple Chicken Cheeseballs With a Kick
 
Author:
Serves: 6-8 servings
Ingredients
  • 2 pounds ground chicken
  • 4 cups shredded cheddar or Colby jack cheese
  • 1½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 Tablespoons hot sauce (I use Cholula)
Instructions
  1. Mix all ingredients together in a bowl until well combined.
  2. Scoop mixture into a 9x13 inch baking dish.
  3. Bake in a 350 degree oven for 20-25 minutes or until balls are nice and brown.
  4. Pour off excess grease that has accumulated before serving.

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Use ground sausage or ground beef if you prefer in this recipe. You can use these Chicken Cheeseballs on a holiday snack buffet table, serve them for breakfast, or serve them as a main dish at dinner – they are perfectly versatile. I’m looking forward to keeping these in my freezer for quick, simple meals in the future!

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Comments

  1. Jeanette says

    Maybe a silly question, but where do you get your ground chicken? Do you have a kitchen gadget for grinding your own raw breasts/thighs to use? That’s not an item I have searched for in the poultry section.

    [Reply]

    Laura Reply:

    I hadn’t looked for it either! But it’s in the meat department with the chicken, already ground. :)

    [Reply]

  2. Anna says

    If I already have my chicken cooked can I ground it and continue the same way or does it need to be raw for it all to stick together.

    [Reply]

    Laura Reply:

    I don’t think it will stick together if it is already cooked. :)

    [Reply]

  3. Lindsey says

    Do you freeze them cooked or raw? And what is the reheat time when frozen or do you thaw first? Thanks!

    [Reply]

    Laura Reply:

    I think it’s easier to freeze them after they’ve been cooked, but either way is fine. I would put them in the oven frozen and just add about 10-15 minutes of reheat time. :)

    [Reply]

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