A lighter take on Spanish meatball recipes with chicken and cheese
Why chicken and manchego make a brilliant pairing
Chicken mince creates a lighter meatball, but it can sometimes lack the richness of beef or pork. That’s where manchego comes in. This sheep’s milk cheese, aged until firm and nutty, melts gently into the mixture and adds both flavour and moisture. Compared with the richness of my Smoky Chorizo and Beef Spanish Meatballs, this recipe feels fresher and more delicate, making it perfect for spring suppers or warm-weather dining.
When I enjoy making these meatballs
I often turn to this recipe when I want a Spanish meatball dish that feels a little different but still comforting. It’s a great alternative when I’ve already made the Classic Spanish Albondigas in Tomato Sauce earlier in the week. These chicken meatballs are also perfect for pairing with lighter sides like Spanish Patatas Bravas with Spicy Sauce rather than heavier rice dishes.
The influence of manchego in Spanish cooking
Manchego cheese is a staple of La Mancha, often served with quince paste or grated over vegetables. Here, it plays an unexpected role in meatballs, adding savoury depth without overwhelming the chicken. If you’re curious about more robust flavours, recipes like my Spanish Lamb Meatballs with Mint and Paprika show the opposite end of the spectrum.
Why you should add this recipe to your table
These meatballs offer something new while keeping all the comfort of traditional Spanish meatball recipes. They’re juicy, flavourful, and versatile enough to serve for a weeknight meal or as part of a weekend tapas spread. For more ideas to mix and match, you can explore my collection of Spanish Meatball Recipes.
Ingredients
- 500 g chicken mince (preferably thigh)
- 100 g manchego cheese, finely grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 40 g breadcrumbs
- 1 medium egg
- 2 tbsp milk
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 3 tbsp olive oil
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 125 ml chicken stock
- 1 bay leaf
- Salt and black pepper to taste
Ingredient Notes
Chicken mince benefits from using thigh rather than breast, as it retains moisture better and doesn’t dry out as quickly. Manchego should be aged but not overly hard; a semi-curado version melts more smoothly into the mixture.
Breadcrumbs and milk ensure the meatballs stay tender. Smoked paprika provides warmth without overpowering the cheese. Chicken stock in the sauce keeps the overall flavour lighter compared to the beef stock often used in richer recipes.
Instructions
Place the chicken mince, manchego, onion, garlic, breadcrumbs, egg, milk, paprika, parsley, salt, and pepper in a bowl. Mix gently until everything is incorporated. Roll into walnut-sized meatballs and set aside on a tray.
Heat olive oil in a frying pan and brown the meatballs in batches. Chicken meatballs are more delicate, so turn them carefully with a spoon rather than tongs. Remove once golden.
In the same pan, add tomato purée and cook for 2 minutes. Stir in the chopped tomatoes, chicken stock, and bay leaf. Return the meatballs to the pan and simmer gently for 20 minutes, spooning the sauce over them occasionally. Finish with extra parsley before serving.
Cooking Techniques and Recommendations
Chicken mince can be sticky, so oil your hands lightly before rolling to prevent sticking. Don’t pack the mixture too tightly; loose shaping keeps the meatballs tender. Since chicken cooks faster than beef or pork, avoid over-simmering. Once the sauce thickens and the meatballs reach an internal temperature of 74°C, they’re ready. Overcooking risks making them dry even with the manchego.
What to Serve with This Recipe
These chicken meatballs are excellent alongside Warm Spanish Chickpea Salad with Paprika. The earthy legumes balance the lighter meat. For something heartier, I sometimes serve them with Spanish Lamb Meatballs with Mint and Paprika as part of a mixed platter for variety.
If you’re leaning towards a tapas-style meal, Spanish Patatas Bravas with Spicy Sauce is a brilliant side, giving crunch and heat against the gentle manchego flavour.
Wine and Beer Pairings
A crisp Albariño works beautifully with chicken meatballs, its citrus notes cutting through the cheese. For red wine, a light Garnacha provides fruitiness without overwhelming the delicate flavours.
For beer pairings, a wheat beer complements the herbs and manchego nicely, while a pale ale balances the richness of the sauce with a gentle bitterness.
Frequently Asked Questions About Spanish Chicken Meatballs
Can I use turkey instead of chicken for these Spanish meatballs?
Yes, turkey works well and offers a leaner result. For another poultry-based option, see my Quick Weeknight Spanish Turkey Meatballs.
Does manchego melt like other cheeses?
Manchego softens rather than fully melting. It blends into the meat mixture, adding savoury flavour rather than stretch. If you want something creamier, you could look at my Spanish Meatballs with Sherry and Garlic.
What can I serve with chicken and manchego meatballs?
Patatas bravas, chickpea salad, and roasted vegetables all work well. Try my Spanish Roasted Vegetables with Rosemary for a lighter pairing.
Do these chicken meatballs freeze well?
Yes, they freeze well. Defrost overnight and reheat gently in the sauce. The manchego may change texture slightly but the flavour remains excellent.
Can I make these meatballs dairy-free?
Yes, replace manchego with nutritional yeast or a firm vegan cheese substitute. The texture will differ, but the paprika and herbs still carry the flavour.
Tips for Success with Spanish Meatball Recipes
Grate the manchego finely so it incorporates smoothly. Larger chunks can create uneven cooking and pockets of melted cheese. Mixing the cheese evenly through the meat is key to every bite tasting balanced.
Chicken meatballs need gentle handling. Avoid overcrowding the pan when browning, as they’re softer than beef or pork. Cook in small batches so they hold their shape and develop a golden crust.
Recipe Variations
Add finely chopped roasted peppers to the meat mixture for colour and sweetness. This gives a Mediterranean feel, pairing nicely with Warm Spanish Chickpea Salad with Paprika. For a spicier version, add a little diced chorizo into the chicken mixture. It’s an unconventional blend, but it bridges the gap between this recipe and my Smoky Chorizo and Beef Spanish Meatballs.
Storage and Reheating for Spanish Meatball Recipes
These meatballs keep in the fridge for 3–4 days. Reheat gently in the sauce over medium-low heat until piping hot. Adding a splash of stock will prevent the sauce from thickening too much. They also freeze well for up to 3 months. Defrost overnight in the fridge and reheat in a saucepan until warmed through.
Juicy Chicken and Manchego Spanish Meatballs
Ingredients
- 500 g Chicken mince preferably thigh
- 100 g Manchego cheese finely grated
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 40 g Breadcrumbs
- 1 Egg medium
- 2 tbsp Smoked paprika
- 2 tbsp Fresh Parsley chopped
- 3 tbsp Olive oil
- 400 g Tomatoes tinned, chopped
- 1 tbsp Tomato puree
- 125 ml Chicken stock
- 1 Bay leaf
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Place the chicken mince, manchego, onion, garlic, breadcrumbs, egg, milk, paprika, parsley, salt, and pepper in a bowl. Mix gently until everything is incorporated. Roll into walnut-sized meatballs and set aside on a tray.
- Heat olive oil in a frying pan and brown the meatballs in batches. Chicken meatballs are more delicate, so turn them carefully with a spoon rather than tongs. Remove once golden.
- In the same pan, add tomato purée and cook for 2 minutes. Stir in the chopped tomatoes, chicken stock, and bay leaf. Return the meatballs to the pan and simmer gently for 20 minutes, spooning the sauce over them occasionally. Finish with extra parsley before serving.