Yield: 4 servings
Prep Time: 50 minutes
Cook Time: 35 minutes
- 1/2 c. plus 1 tbsp. extra-virgin olive oil
- 1/4 c. lime juice, from about 3 limes
- 2 tsp. cumin
- 1/2 tsp. crushed red pepper flakes
- 1 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Tortillas, for serving
- Preheat oven to 350-degrees F. Coat a large baking pan with nonstick cooking spray; set aside.
- In a large bowl, combine first 5 ingredients, mixing until all ingredients are even blended. Divide into 15-20 meatballs.
- Press your thumb into one meatball and insert cheese square. Form the meat mixture until cheese is completely covered evenly, pressing firmly all around. Place on prepared pan and repeat with remaining meatballs and cheese, leaving an inch between each. I highly recommend making sure you have at least a 1/2-inch of ground beef coating the cheese. Because of the fat content, the meat will shrink but the cheese will not.
- Bake 15-25 minutes (according to the size of meatballs), or until meatballs are cooked through.
- Meanwhile make glaze by placing jelly, chili sauce and mustard in a large saucepan over medium heat. Whisk until smooth and bring to scalding. Reduce heat to low and stir frequently until meatballs are ready.
- Remove meatballs from oven, drain well and transfer to saucepan containing Purple Cow Glaze. Gently stir and “cook” while preparing garnish.
- Halve, core and cut apple into small bites, enough for every meatball.
- To serve, skewer apple with long toothpick, followed by a meatball. Place on serving dish, repeating with remaining meatballs. Serve while hot.
- NOTE: Being a Yankee, a Mainah’ in particular, I am drawn to Blueberry Pepper Jelly….and for good cause. The taste of blueberries is far superior to that of grape jelly, often found in the popular Grape Jelly meatballs (which has been a rage now for far too long).
View this post on Instagram