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Apple Jalapeno Ginger Chicken Meatballs

These apple jalapeno ginger chicken meatballs are delicious and juicy. If you’re looking for a nice healthy fall recipe for a weeknight meal or even for a weekend get together or potluck, these meatballs won’t disappoint.
5 from 3 votes
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Apple, Chicken, Jalapeno, Meatballs
Prep Time: 40 minutes
Cook Time: 11 minutes
Total Time: 51 minutes
Servings: 5


  • ½ Cup Chicken Stock
  • 1 Envelope Unflavored Gelatin
  • 2 Slices Fresh White Bread Cubed
  • 3 Tablespoons Milk
  • 1 Pound Ground Chicken
  • ½ Granny Smith Apple Peeling and Diced
  • 1 Teaspoon Fresh Ginger Grated
  • ½ A Medium Jalapeno Seeded and Minced
  • ½ Teaspoon Ground Sage
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Large Egg
  • ½ Cup Breadcrumbs I used Italian seasoning


  • Start by adding the gelatin to the chicken stock in a small bowl. Stir until combined. Microwave for 1 minute until the gelatin has dissolved. Then add the mixture to a shallow dish and refrigerate for 20 minutes.
  • Take the bread and cut the crust off and cut into small cubes. Add the bread and milk to a medium bowl (See note). Let it sit for about 5 minutes to allow the bread to soak up all the milk. After the 5 minutes are up take a fork and smash the mixture to ensure the bread is completely soaked.
  • Grate the ginger and put it in the bowl with the bread.
  • Cut the jalapeno in half and remove the seeds and rib then mince it and add it to the same bowl (See note).
  • Peel the apple and dice it kind of small since this is going into a meatball you don’t want huge pieces of apple sticking out.
  • Add the remaining ingredients to the medium bowl. Sage, salt, pepper, egg, bread crumbs.
  • Take the stock out of the fridge and remove it from the dish. (See note) Take half of it and finely mince it. Then add it to the bowl with the other ingredients.
  • Preheat the oven to 400 degrees.
  • Mix all ingredients just until combined. Take 1 tablespoon of the mixture and form it into a ball. (See note) Place them on a foil lined baking sheet. Bake at 400 degrees for 7 minutes. Then turn the broil on and broil for 4 minutes. The cooking time may vary based on how close the rack is to the broiler. Make sure to rotate the baking sheet to allow even browning. Let it them cool for 2 minutes and enjoy!


  • The bread and milk mixture is called a panade which is used in meat mixtures to help keep it moist during cooking.
  • If you like heat you can keep the seeds and rib in the jalapeno and just mince the half.
  • When you take the stock out of the fridge and remove it from the dish it is going to look like jello stock. Lol This part was really cool to see.
  • This mixture yielded 20 meatballs. You can make them bigger but if you do then you have to adjust the cooking time as well.
  • These meatballs were also delicious at room temperature. You can store any leftovers in the fridge for 3-4 days. Reheat them in the oven at 300 for about 10 minutes just to heat through. The time can vary based on how many you are reheating and how your oven heats.
  • If you want to add a little more heat, mince some of the seeds and ribs of the jalapeno and add them to the meatball mixture.
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