Cherry Jalapeño And Goat Cheese Meatballs
Cherry Jalapeño and Goat Cheese Meatballs combine tender meat, a spicy-sweet glaze, and goat cheese for a flavor-packed dish!
Cherry Jalapeno and Goat Cheese Meatballs — My Version
I love running errands with my husband—seriously, nothing says “peak adulthood” like getting excited for a Sam’s Club run. It’s basically our weekend ritual at this point. So, picture this: we’re strolling through the aisles, probably debating how many rotisserie chickens we need, when we spot a display of Cherry Jalapeño and Goat Cheese Meatballs. Sounds amazing, right? But then I checked the ingredients and saw they used dried cherries with sunflower oil and extra sugar (Not really cherries in my book). I’m sure they taste great, not knocking them but I wanted to see if I could recreate them using fresh cherries. I never actually tried the original and I don’t judge anyone for wanting them over these.
First attempt? I went all in with adding fresh cherries to the meatballs themselves, even added some extra sugar to balance the tartness. Spoiler alert: total overkill. A) Meatballs and sugar? No thanks. And B) The glaze was already doing all the heavy lifting in the flavor department, so the cherries inside weren’t even pulling their weight.
The final version? Juicy, tender chicken and pork meatballs, smothered in a spicy-sweet cherry jalapeño glaze, with a creamy, tangy pop of goat cheese in every bite. Sweet, spicy, and savory—basically a flavor-packed dream team.
How to Make Cherry Jalapeno And Goat Cheese Meatballs
Step 1: Prep and Mix
First up, preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
In a large mixing bowl, combine ground chicken and mild pork sausage. Then, add in your diced jalapeños (de-seeded if you want a little less heat), breadcrumbs, eggs, orange zest, minced garlic, salt, black pepper, and smoked paprika. Mix everything together until it’s just combined—don’t overdo it, or your meatballs can turn out a bit dense.
Step 2: Add Goat Cheese
Now comes the fun part! For this meatball recipe, you need to have some softened goat cheese ready to go. Grab about 1.5 tablespoons of the meat mixture and flatten it to about the size of your palm, press a little chunk of goat cheese into the center, and roll it into a ball, making sure the cheese is fully encased. Repeat with the rest of the meat mixture, and place each meatball on the lined baking sheet.
Step 3: Bake
Pop those beauties in the oven and let them bake for 15-18 minutes, until they’re cooked through and golden. While they’re in the oven, you can get to work on that irresistible sauce for the meatballs.
Step 4: Make the Cherry Jalapeño Glaze
For the glaze, combine fresh pitted cherries, chopped jalapeños, apple cider vinegar, brown sugar (or honey for a natural sweetness), garlic, and water in a medium saucepan. Bring it all to a simmer over medium heat and cook for about 10-15 minutes, stirring occasionally. The cherries should start to break down, creating a gorgeous thick glaze.
Want it smoother? Strain it through a fine mesh sieve. Too thick? Just add a splash of water. Adjust the sweetness or tang to taste with a bit more honey or vinegar.
Step 5: Combine and Serve!
Once your meatballs are done, pour the warm glaze over them, giving them a nice, even coating. Garnish with a few extra chopped jalapeños or fresh herbs if you want, and you’re ready to serve.
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Cherry Jalapeño and Goat Cheese Meatballs
Equipment
- Cutting Board
Ingredients
- 1 lb ground chicken (or ground turkey)
- 1 lb mild pork sausage
- 4 diced jalapeños (remove membrane and seeds for less heat)
- ¼ cup minced fresh cilantro (or 1 tsp dried)
- 1 cup breadcrumbs (panko or regular)
- 2 Large eggs
- 2 minced garlic cloves
- zest of 1 orange (or 1 tsp of dried orange zest seasoning)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional, for a hint of smokiness)
- 8 oz goat cheese (cut into small chunks)
For the Cherry Jalapeño Glaze:
- 2 cups fresh pitted cherries (stems removed)
- 2 finely chopped jalapeños (adjust for desired heat)
- 2 tbsp apple cider vinegar
- 2 tsp maple sugar (brown sugar or honey)
- 2 minced garlic cloves
- 1 cup water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- In a large bowl, combine 1 lb ground chicken, 1 lb mild pork sausage, 4 diced jalapeños, ¼ cup minced fresh cilantro, 1 cup breadcrumbs, 2 Large eggs, 2 minced garlic cloves, zest of 1 orange, 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika. Mix until just combined, being careful not to overwork the mixture.
- Take a small piece of goat cheese and place it in the center of a portion of the meat mixture, about 1.5 tablespoons. Roll into a ball to encase the goat cheese completely. Repeat with the rest of the meat mixture.
- Place the meatballs on the prepared baking sheet and bake for 15-18 minutes, or until cooked through and golden.
Make the Cherry Jalapeño Glaze
- In a medium saucepan, combine 2 cups fresh pitted cherries, 2 finely chopped jalapeños, 2 tbsp apple cider vinegar, 2 tsp maple sugar, 2 minced garlic cloves, and 1 cup water.
- Bring the mixture to a simmer over medium heat. Stir occasionally and let it cook for 10-15 minutes, or until the cherries break down and the mixture thickens slightly.For a smoother glaze, strain the glaze through a fine mesh sieve. Return to the pan if you’d like to thicken it further. If the glaze is too thick, add a little more water and simmer until it reaches the desired texture. If it’s too thin, continue simmering to let it reduce further.
- Taste the glaze and adjust for sweetness or tanginess with a bit more honey or vinegar, as needed.
- Pour the warm glaze over your cherry jalapeño goat cheese meatballs and serve!
It has been 3 days and my husband is still talking about this meal! Thank you, it really is so, so good!
That is so wonderful. You have no idea how much this comment means to me. I will carry it around like a little backpack all day. Thank you so so much.