Chili Chicken Cheddar Meatballs with Pepper & Paprika

Chili Chicken Cheddar Meatballs with Pepper & Paprika 

1 lb. ground chicken
1 14 oz. can chickpeas (garbanzo beans), liquid reserved, coarsely chopped in a food processor (or hand mashed)
1 1/2 cups shredded sharp cheddar cheese
1 Tbs. chili powder
1 tsp. paprika
1/2 tsp. fresh ground pepper
1/2 tsp. sea salt

 

Preheat oven to 425 degrees.

Combine all ingredients together in a large bowl, massaging until uniformly mixed.
Form into golf-ball-sized balls and bake in a covered dish for 30-40 minutes.

While the meatballs cool, whip the reserved chickpea “juice,” adding a dash of salt and perhaps a touch of lemon juice, until stiff meringue-like peaks form. Yes, this will happen. Just be patient.
It’s magical.

Serve sprinkled with freshly ground pepper, alongside the Chili Chicken and Cheddar Meatballs with Pepper and Paprika.

Don’t you just love the continual alliterations? 🙂