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!
- 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
- Preheat oven to 375*
- 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)
- 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*
6. They should be golden brown on top and cooked through
*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.