Hey there, my friend. This dish is the perfect mix of crispy, juicy, and saucy. The mini chicken meatballs are tender and flavorful, the potatoes are golden and crunchy, and the romesco sauce ties everything together with a smoky, nutty kick.
And here’s the best part—you can make everything in one pan to save time and cleanup. Let me show you exactly how to do it.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Mixing bowl
- Baking sheet or skillet
- Knife and cutting board
- Measuring cups and spoons
- Grater (for cheese, if using)
- Spatula or tongs
Important Info
- Servings: 4 servings (about 20 mini meatballs)
- Estimated Cost: Around $12 to make the entire dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories Per Serving: About 450 calories
- Cook Method: Baking & Pan-Frying
- Season: Perfect any time of the year
- Courses: Main Course
- Cuisine: Mediterranean-inspired
- Diets: Gluten-Free (if using GF breadcrumbs)
How to Make Mini Chicken Meatballs with Crispy Potatoes and Romesco
Now I am going to tell you what ingredients you need to make this dish and how to cook it.
Ingredients You Need
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for frying)
For the Crispy Potatoes:
- 1 lb baby potatoes, cut into small chunks
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the Romesco Sauce:
- 1 roasted red bell pepper (jarred or homemade)
- ¼ cup almonds
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
- Salt to taste
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Ground chicken | Ground turkey or ground beef |
| Breadcrumbs | Crushed crackers or panko |
| Parmesan cheese | Grated Pecorino or nutritional yeast |
| Baby potatoes | Regular potatoes, diced |
| Almonds (for romesco) | Walnuts or sunflower seeds |
| Red wine vinegar | Apple cider vinegar or lemon juice |
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, smoked paprika, salt, and pepper. Mix well and roll into small meatballs.
- Cook the Potatoes: Heat 2 tbsp olive oil in a pan over medium heat. Add the chopped potatoes, season with salt, black pepper, and garlic powder. Cook for about 15-20 minutes, stirring occasionally, until crispy and golden brown.
- Cook the Meatballs: While the potatoes are cooking, heat 1 tbsp olive oil in another pan. Add the mini meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Alternatively, you can bake them at 375°F for 15 minutes.
- Make the Romesco Sauce: Blend the roasted red bell pepper, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt in a food processor until smooth. Taste and adjust seasoning.
- Assemble the Dish: Once the meatballs and potatoes are done, serve them with a generous spoonful of romesco sauce on top.
Helpful Tips
- Use a cookie scoop to get evenly sized meatballs.
- Don’t overcrowd the pan when frying the meatballs. They need space to brown.
- Roast the potatoes instead of pan-frying for an even crispier texture.
- If you want a spicier romesco sauce, add a pinch of red pepper flakes.
What to Serve with Mini Chicken Meatballs with Crispy Potatoes and Romesco
This dish is great on its own, but you can also serve it with:
- A side salad with balsamic dressing
- Garlic bread or crusty baguette
- Roasted vegetables like zucchini or bell peppers
How Do You Serve the Recipe?
Serve the meatballs and potatoes on a plate with the romesco sauce drizzled over them. A sprinkle of fresh parsley or extra Parmesan cheese makes it even better.
Where Do You Serve This Recipe the Most?
This is perfect for family dinners, meal prep, or casual gatherings. It’s also great for potlucks because it stays fresh at room temperature and doesn’t need special serving tools.
Storage
Short-Term Storage (Room Temperature)
- If serving later the same day, keep the meatballs and potatoes in a covered dish for up to 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop for best results.
Freezing
- You can freeze the cooked meatballs for up to 3 months. Place them in a freezer bag, removing as much air as possible.
- The potatoes don’t freeze well because they can become mushy, so it’s best to make them fresh.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can make the meatballs a day ahead and store them in the fridge. Just cook them when you’re ready to eat.
Can I use a different meat?
Yes, ground turkey or beef works well. Just adjust the cooking time if using beef since it takes a bit longer.
How do I make this spicier?
Add a pinch of cayenne to the meatballs and some red pepper flakes to the romesco sauce.
Can I bake the potatoes instead of frying them?
Yes. Toss them with olive oil and seasonings, then bake at 425°F for 25 minutes, flipping halfway through.
What if I don’t have a food processor for the romesco sauce?
You can use a blender, or chop everything finely and mix by hand for a chunkier sauce.
