We were very excited to make Queso Fondue, as it was a long-term inhabitant on our “meals to make” list. But unlike with traditional Fondue, the dipping ingredients weren’t obvious. Okay, so maybe the tortilla chips were…but tortilla chips and Fondue just don’t quite feel like a complete meal (to us). My wife found a thicker skinned greenish/reddish tomato, and that was a great addition too, as it held up well to the molten Pepperjack…but we needed one more thing. That’s where these meatballs game in!
While we used them as a dipping ingredient for our molten cheese, these would also be great as an hors d’oeuvre served with little frilly toothpicks in them. The lime zest gives these morsels a brightness/freshness, and the chili powder and cumin complement the lime flavours really well (admittedly, we are big fans of chili/lime combo).
Time: 25 Minutes
- 1 Lb Ground Chicken
- 1 Egg
- Chili Powder
- Lime Zest (from one lime)
- Dried Cilantro
- Bread Crumbs
- Preheat your oven to 350 degrees F. Line a large baking sheet with foil, and give it a quick oil spray.
- Combine your ground chicken, egg, and spices in a bowl. Use a microplane zester to grate the peel of your lime (not going too far so you avoid the pith).
- Sprinkle some bread crumbs atop to coat. Then, mix everything together by hand. Add more bread crumbs as necessary until your mixture clumps to itself.
- Form your mini meatballs, and arrange them on your baking sheet.
- Bake for about 6 minutes, flip, and bake for another 6 minutes until the largest meatball reaches an internal cooked temperature of 165 degrees F.
- Plate, devour, and enjoy!