mango-jalepeño chicken meatballs
A dairy and gluten free meatball with a kick.
Servings: 6 -8 servings
- 2 lbs. ground chicken
- 1/2 onion finely chopped
- 1 C. mangoes chopped small
- 3 cloves of garlic minced
- 1/3 C. cilantro chopped
- 1 finely diced jalapeño* feel free to add more for additional heat
- 3 eggs
- 1 C. almond flour
- 1 tbsp. chili powder
- 2 tsp. salt
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground black pepper
Preheat oven to 375* F.
Lightly grease glass baking dishes (I needed two) with some olive oil to prevent sticking
Add all ingredients into a bowl and combine thoroughly
Once combined, form into balls about the size of a lemon. I personally like larger meatballs as they tend not to dry out as much, but that's just my opinion!
Arrange in baking dishes and bake for about 25 minutes
Check doneness at 20 minutes as ovens may vary
They should be golden brown on top and cooked through