Whole30 Mango Jalapeño Chicken Meatballs
These Whole30 Mango + Jalapeño Chicken Meatballs from the Whole Smiths are always a crowd pleaser. Not only are they bursting with flavor but are easy to make and GREAT for leftovers.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Main
Cuisine: Paleo, Whole30
Servings: 8 people
Author: The Whole Smiths
- 2 pounds ground chicken
- 2 cup mangoes diced small, about 1 cup
- 1 cup almond flour
- 1/2 cup chopped cilantro
- 3 eggs beaten
- 3 cloves garlic minced
- 1 jalapeño finely chopped
- 1/2 onion finely chopped
- 1/2 tablespoon chili powder
- 2 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 cup oil for frying coconut oil or avocado oil are my favorite
Add all ingredients (except for the cooking oil for frying) into a bowl and combine thoroughly.
Once combined, roll about 2 tablespoon of the meat mixture into balls.
Heat a large frying pan over medium-high heat. Once the pan is hot, add the cooking oil to the pan.
When the oil is hot, carefully add the meatballs into the pan. You will likely need to do this in batches.
Cook each side one the meatball for about 3 to 4 minutes until it is lightly browned on the outside and cooked fully on the inside.
Remove the meatballs onto a paper towel lined plate to drain excess oil.
Serve and enjoy!