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My mom is always trying new recipes to prep throughout the week. She made this one awhile back, and I was hesitant to try because I am not a fan of spice.  I am such a wimp about it! I am constantly asking people if the salsa is super spicy, or just a little spicy. Whenever I get told, “Oh, it is just a little spicy,” I still usually always think it is waaayyy to spicy, so when my mom told me that these meatballs weren’t spicy, I was scared to try, but went for it and loved them!! I had to remake them for myself. :)These are great to make and freeze for the future, or to bring to a party.  The best thing about these meatballs is that they are Whole30, so you can eat them guilt free!

Ingredients:

  • 1 lbs. ground chicken
  • 1/4 onion finely chopped
  • 1/2 C. mangoes chopped small
  • 3 cloves of garlic minced
  • ⅓ C. cilantro chopped
  • 1 finely diced jalapeño* (feel free to add more for additional heat)
  • 2 eggs
  • 1/2 C. almond flour
  • 1 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. ground black pepper

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  1. Preheat oven to 375*
  2. Lightly grease a baking dishes (I needed two) with some olive oil to prevent sticking (I used olive oil cooking spray from Trader Joe’s)
  3. Add all ingredients into a large bowl

4. Once combined, form into small balls

5. Arrange on a baking sheet and bake for about 25 minutes*

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6. They should be golden brown on top and cooked through

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*Mine didn’t really keep shape, but I was fine with it. My mom even smashed her meatballs into little patties. Another alternative is to grill the meatballs in a cast iron.

 

This recipe originally came from The Whole Smiths.

Enjoy!

 

xo,

Amber

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