Red Pepper Chicken Meatballs

🧂 Ingredients

• 1 1/4 pounds ground chicken

  thigh meat
• 1 egg

  lightly beaten
• 2-3 roasted red pepper pieces

  jar variety, finely minced
• 1/2 cup breadcrumbs
• 2-3 tablespoons minced parsley
• 1 tablespoon olive oil
• 3 cloves garlic

  minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chimichurri Sauce

  for serving (you can also used premade)

Instructions

• 1 Preheat your pellet grill or smoker to 300 degrees F. Use either apple or cherry
  wood (or wood pellets) for this recipe.
• 2 Combine ground chicken with egg, minced red peppers, breadcrumbs, parsley, olive
  oil, garlic, onion powder, paprika, salt, and black pepper. Do not overwork the
  meat mixture.
• 3 Form into 1 1/2″ balls, and place them onto a jerky rack (or wire rack) set on a
  large aluminum tray.
• 4 Place the entire thing into your smoker, close the lid, and cook for 35-40
  minutes or until they reach an internal temperature of 165 degrees F.
• 5 Remove from the smoker, and let them rest for a few minutes.
• 6 Place into a serving dish and top with some of the chimichurri sauce. Serve the
  remaining sauce on the side along with the meatballs.
• 7 Store leftover meatballs in an airtight container in the refrigerator for up to
  3 days. Freeze for up to 8 weeks.

Nutrition Info