Name: Peruvian Chicken Meatballs with Creamy Aji Verde
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb ground chicken; 1/3 cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/4 cup finely chopped cilantro (plus more for garnish); 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1/2 cup mayonnaise; 2 tablespoons sour cream; 2 tablespoons chopped fresh jalapeño (seeded); 1 tablespoon lime juice; 1 small bunch fresh parsley; 1 tablespoon olive oil; 1/4 teaspoon salt (for sauce)

Let’s Make Peruvian Chicken Meatballs with Creamy Aji Verde

Okay, first things first—this is not your run-of-the-mill boring meatball dinner. The very first time I tried these Peruvian chicken meatballs, I was actually standing in my cousin Rosario’s kitchen in Lima, dodging her two yappy dogs and getting absolutely schooled about how not to overwork the mix. (She claims it makes ’em bouncy. She might be onto something there.) I think what sold me, though, was the aji verde—this tangy, spicy, creamy sauce that’s a bit like a Peruvian green goddess, but less fussy. For the record, I make an absolute mess every time. But let’s just say: worth it.

Why I Keep Making These

I bust this recipe out when I’ve promised something “different” for dinner, or (honestly) when the weather’s gloomy and the whole family’s in a mood. My crew devours these—I mean, the sound of forks scraping for the last one! Plus, the aji verde sauce is so punchy, you could probably dunk a shoe in it and nobody would mind. It’s one of those dishes that’s surprising but not so wild people turn up their noses. Do I ever curse under my breath while zesting a stubborn lime? Sure. I still do it anyway. Wouldn’t trade those green hands for anything, except maybe a kitchen assistant.

What You’ll Need (But Don’t Stress the Small Stuff)

For the meatballs:
500g ground chicken (sometimes I use a mix of chicken and turkey if the store shelf is wiped out—nobody’s noticed yet)
1/2 onion, grated (or very finely chopped—I’ve also just used pre-chopped stuff when I’m lazy, it’s fine!)
2 cloves garlic, minced
1/3 cup breadcrumbs (Panko, or even crushed-up crackers in a pinch; my grandma swore by Goya, but come on, use what you have)
1 egg
1/4 cup fresh cilantro, chopped up (parsley works if you hate cilantro, my kids claim it “tastes like soap”)
1/2 tsp ground cumin
1 tsp smoked paprika (or regular if that’s all you’ve got—it’s not the end of the world)
Salt & pepper to taste (biggish pinch of each for me)
Olive oil for frying (vegetable, canola—whatever’s on the counter)

For the Creamy Aji Verde:
1 cup fresh cilantro (seriously, pack it in)
1-2 jalapeños, seeds removed unless you love danger (or use Peruvian aji amarillo if you can find it—no pressure)
1/2 cup mayonnaise (half Greek yogurt, half mayo is my go-to compromise, but hey, no judgments)
Juice of 1 lime (you might want more—you do you)
2 cloves garlic
1/4 cup grated Parmesan (I forgot it once, nobody cared)
Pinch of salt (tiny splash of olive oil for texture, optional—but I swear it helps)

How I Make These (And How You Probably Will, Too)

Mix it Up: Scoop your ground chicken into a big bowl, add all the other meatball stuff (onion, garlic, breadcrumbs, egg, cilantro, spices, salt, pepper). Now’s the strangest part: take off your rings and get your hands in there. It’s a squishy mess and honestly, kinda fun. Mix just until it comes together—too much, and you’ll get that bouncy texture we all hate (unless you secretly like that!).
Shape & Cook: Rolling time. I usually go for golf ball size, but—no judgment if you’ve got zero patience and just make a few giant ones. Heat some oil in a big skillet over medium heat. When it shimmers, drop in the meatballs, spacing them out (you don’t want ‘em steaming). Fry for 8-10 minutes, turning so they brown on all sides. Don’t worry if they smoosh a bit or get those weird flat spots; tastes the same. Sometimes I finish ’em in a hot oven (about 200°C for 5 minutes), but stove-top works just fine if you keep them moving so nothing sticks.
Green Sauce Magic: While the meatballs are doing their thing (and yes, you have time—unless you forgot to chop your cilantro), blitz up your creamy aji verde. Chuck all sauce ingredients in a blender or food processor and let it ride until smooth and neon green. (I tend to taste it now and say hmm, more lime, then squeeze more in, dribbling juice everywhere. It’s a tradition.)
Eat! Pile the meatballs on a dish, drown ’em in sauce. Grab a bit more sauce than you think you’ll need—trust me.

Notes I Wish Someone Told Me

Chicken mince is stickier than beef—wet your hands before rolling, or it’ll feel like super glue. (Learned the hard way!)
Don’t overthink shape. Mine are all oddballs, and nobody complains.
The sauce keeps in the fridge about 2-3 days, but honestly, I find it’s best on day two. Flavors settle. Weird but true.

Variations I’ve Tried (and One I Regretted)

Sometimes I sneak a little chopped spinach or zucchini into the meatballs when I feel guilty about vegetables. Kids didn’t notice—win.
Used turkey instead of chicken: not bad, just a bit leaner. Add a splash more olive oil if you do.
Tried roasted poblanos in the sauce once—ehhh, not my favorite. Too earthy. I mean, it’s edible, just not what I wanted.

My Not-So-Fancy Equipment List

Large mixing bowl (if not, any deep-ish salad bowl works)
Frying pan or skillet—nonstick is king, but I’ve scraped enough crusty pans to know you can make anything work
Blender or food processor for the sauce (actually, I’ve just chopped the heck out of everything and mixed by hand—chunky but still yum, if you need to go old school)

How to Store ‘Em (If They Last That Long)

Pop leftovers in an airtight container; fridge for up to three days. The sauce separates a little after sitting, but just stir it up. Reheat meatballs in the microwave, or a hot oven if you want to pretend you’re fancy. Honestly, though, in my house it never lasts more than a day, so maybe I’m guessing a bit.

How We Like to Eat These

Okay, bare minimum: meatballs, sauce, done. But sometimes I pile them in warm pita (a little Peruvian fusion?), or on top of rice with some blistered veggies. My sister makes tiny sliders with ’em when she’s feeling ambitious. Around here, the big question is: extra sauce, or extra extra sauce?

Stuff I Wish Someone Had Told Me (My “Pro” Tips)

Don’t rush the pan preheat—one time I did, and the first batch stuck so bad I nearly made chicken hash. Better to wait until the oil’s really shimmering.
Add your cilantro to the blender last for the brightest green. If it looks drab, oh well; tastes fine. But if you’re after that wow color—last in, best dressed.
I once skipped the bread crumbs (ran out), and ended up with hockey puck meatballs. Wouldn’t recommend. Actually, oat flour sort of works in a pinch, but it’s a bit odd. Live and learn, yeah?

FAQ (Because Friends Keep Asking Me)

Can I freeze the meatballs?
Yes! Freeze after cooking, then defrost and reheat. They’re a bit softer, but still mighty tasty (I promise).
Is the sauce crazy spicy?
Not really, unless you forget to deseed the jalapeños (or you’re a fire lover); just taste as you go. My cousin piles on more peppers—she’s got an iron tongue, though.
Can I use beef or pork?
Sure, the spices still work, but the vibe changes. Honestly, chicken’s my favorite. Try whatever you’ve got but don’t blame me if it’s a smidge heavier.
Forgot to buy limes—can I use lemon?
Yeah, I have, and it’s not terrible, just a bit zingier. Actually, I kinda like it. Wouldn’t tell my cousin, though.
What if my sauce is too thick (or runny)?
Just blend in a splash of water or more mayo. On second thought, start slow—easier to add than subtract!
Do I really need a food processor?
If you don’t have one, chop everything fine and mash up with a fork. Rustic, but perfectly edible.
Can I prep ahead?
Yep, form the meatballs and make the sauce the day before. Hide the sauce in the back of the fridge or someone will “taste test” half of it. Ask me how I know…

Anyway, let me know if you try these—send pics, especially if you successfully avoid that green finger syndrome. Now, if you’ll excuse me, I definitely need a snack after writing all this. (Do the dogs in Peru ever get leftovers? I should’ve asked Rosario…)

Peruvian Chicken Meatballs with Creamy Aji Verde