South by Southwest Chicken Meatballs

South by Southwest Chicken Meatballs
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Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American


  • 4 lbs ground chicken
  • 2 tablespoons cumin
  • 3 tablespoons garlic powder
  • 3 tablespoons Penzey's smoky Spanish paprika
  • 2 tablespoons Penzey's Arizona Dreaming
  • 1 tablespoon Penzey's 33rd & Galena
  • 2 tablespoons Penzey's Smoky 4S (salt)
  • 1/2 to 3/4 cup Penzey's dried shallots
  • 1 tablespoon reg table salt
  • fresh ground pepper
  • 4-5 cups chicken stock
  • red pepper flakes - optional


  • Yield: 60 1.5" meatballs¬†
  • Mix well all ingredients by hand in a large bowl or gently in a Kitchenaid mixer using the paddle attachment. Put mixture into a clean bowl, cover & refrigerate overnight (this gives the spices time to open up & the meat to relax if you used a stand mixer).
  • Make a test patty in fry skillet to adjust for spices at this time. ¬†Prepare baking sheet(s) w/ foil or parchment paper. If using foil, grease lightly.
  • Using a cookie scoop scoop out mix & shape into balls & place them side by side on cookie sheet. Bake in preheated oven at 350 for about 30, leaving the meatballs slightly undercooked. Have clean hot jars ready.
  • Place meatballs in jars, fill with hot broth, leaving a 1" headspace, remove air bubbles if necessary, wipe rim of jar w/ a vinegar'd paper towel, adjust 2 piece cap, finger tip tight and place jars in pressure canner. 75 minutes @ 10 lbs of pressure for pints and 90 minutes for quarts.
  • NOTES:
    The flavor of these chicken meatballs is reminiscent of tamales. 
    If using extra lean chicken be careful not to burn, they cook quickly
Keyword South by Southwest Chicken Meatballs