Can I make the Caesar meatballs ahead of time?

Yes! You can mix and shape the meatballs up to two days in advance and keep them covered in the fridge, then just cook them when you're ready. Once cooked, they'll keep well for four days in the fridge. They also freeze well (either raw or cooked) and can be reheated straight from frozen in the air fryer or the oven. You'll need to add a little more time if you do cook them from frozen - start with an extra five minutes and see how they look.

Are the Caesar meatballs gluten-free?

They very easily can be. Just swap the panko breadcrumbs for gluten-free breadcrumbs or almond flour.

How long does the green goddess Caesar sauce last?

It'll keep well for about four or five days in the fridge - just keep it in an airtight container. The green color may dull over time as the avocado is exposed to the air, but it'll still taste gorgeous.

Chicken Caesar Meatballs with Green Goddess Caesar Sauce

Description

All the best parts of Caesar salad – no soggy lettuce allowed! These golden, ultra-juicy chicken Caesar meatballs are packed with classic Caesar flavor in every bite. Served over a vibrant, creamy green goddess Caesar sauce and finished with crispy bacon and crunchy parmesan crisps, this one’s a serious crowd-pleaser. Perfect for dinner parties or busy weeknights.

Ingredients

Scale

For the Caesar meatballs –

3 slices of bacon
1 lb ground chicken (500g)
½ cup grated parmesan cheese
4 garlic cloves, crushed
½ cup panko breadcrumbs
½ cup ricotta cheese (or 1 egg)
1 tablespoon fish sauce
1 tablespoon Dijon mustard
1 tablespoon white miso paste
A handful of fresh basil leaves, finely chopped (about ¼ cup)
Freshly ground black pepper
Zest of 1 lemon

For the green Caesar sauce –

1 cup plain cottage cheese
1 large ripe avocado
½ cup fresh basil leaves
1 packed cup fresh spinach leaves (about 1 ounce)
½ cup grated Parmesan cheese
2 garlic cloves
1 tablespoon fish sauce
1 tablespoon Dijon mustard
Freshly ground black pepper, to taste
½ tablespoon white miso paste
1 tablespoon olive oil
Water, as needed to thin

To serve –

½ cup grated parmesan cheese (for parmesan crisps)
A handful of fresh chives, finely chopped (about 2 tablespoons)

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Instructions

Make the parmesan crisps (optional). Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon small mounds of the grated parmesan onto the baking sheet and flatten slightly to form thin circles. Bake for about 8 minutes, or until golden and crisp around the edges. Remove from the oven and let them cool on the tray (they’ll crisp up as they cool).
Cook your bacon. Air fry the bacon at 400°F (200°C) for 8 to 10 minutes, or until super crispy. You can also pan-fry it over medium heat until crispy if you prefer.
Mix your meatballs. In a large mixing bowl, combine the ground chicken, most of the chopped bacon, ½ cup grated parmesan, ½ cup panko breadcrumbs, ½ cup ricotta, 1 tablespoon fish sauce, 1 tablespoon Dijon mustard, 1 tablespoon miso paste, crushed garlic, chopped basil, lemon zest and a good grind of black pepper. Mix until fully combined.
Roll your meatballs. Wet your hands (this helps prevent sticking), then roll a heaped spoonful of the mixture into a small meatball. Place directly into your air fryer basket or onto a parchment-lined baking sheet if you’re using the oven. Repeat with the rest of the mixture.
Cook the meatballs. Air fryer: Cook at 400°F (200°C) for 11 minutes, until golden and cooked through. Oven: Bake at 425°F (220°C) for about 20 minutes, or until golden and fully cooked.
Make the green Caesar sauce. While the meatballs cook, add 1 cup cottage cheese, the flesh of your avocado, 1/2 cup basil leaves, 1 packed cup of spinach leaves, ½ cup grated parmesan cheese, 2 garlic cloves, 1 tablespoon fish sauce, 1 tablespoon Dijon mustard, ½ tablespoon white miso paste, a very good grind of black pepper and 1 tablespoon of olive oil to a food processor or blender. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to help it blend into a silky texture.
Garnish and serve. Spread about three-quarters of the green Caesar sauce on a serving platter. Pile the warm meatballs on top, then break the Parmesan crisps into shards and scatter them over the meatballs. Finish by sprinkling over the reserved bacon and chives. Serve the remaining sauce on the side for dipping.

Notes

SUBSTITUTIONS: If you can’t find ground chicken, use ground turkey, pork or you can blitz 1 lb (500g) skinless, boneless chicken thighs in a food processor to make your own. Swap the ricotta in the meatballs for whipped cottage cheese, or use an egg. You could swap the cottage cheese in the green goddess sauce for ricotta or thick Greek yogurt if you prefer.

PREP AHEAD: You can mix and shape the meatballs up to two days in advance and keep them covered in the fridge, then cook them when you’re ready. They also freeze well (either raw or cooked) and can be reheated straight from frozen in the air fryer or the oven. You’ll need to add a little more time if you do cook them from frozen – start with an extra five minutes and see how they look.

STORAGE INSTRUCTIONS: Keep any leftover meatballs and sauce in separate airtight containers in the fridge. The meatballs will keep well for four days and can be enjoyed hot or cold. The sauce will keep for about five days – it will dull in color as the avocado reacts to the air, but will still taste great.

GLUTEN FREE? Swap the panko breadcrumbs for gluten-free breadcrumbs, or use almond flour.

Prep Time: 15
Cook Time: 20
Category: meat
Method: air fryer
Cuisine: american

Nutrition

Serving Size: 250g
Calories: 606
Sugar: 2.6g
Sodium: 1724.4mg
Fat: 38g
Saturated Fat: 13.2g
Unsaturated Fat: 21.9g
Trans Fat: 0g
Carbohydrates: 21.9g
Fiber: 4g
Protein: 43.7g
Cholesterol: 154.1mg