Mango-jalepeño chicken meatballs

• Gluten free
• Paleo

• Meat

  • 2 lb Ground chicken

• Produce

  • 1/3 cup Cilantro
  • 3 cloves Garlic
  • 1 Jalapeno* (feel free to add more
  • 1 cup Mangoes, small
  • 1/2 Onion

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Black pepper, ground
  • 1 tbsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on thewholesmiths.com

Description

Ingredients

• 2 lbs. ground chicken
• ½ onion finely chopped
• 1 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)
• 3 eggs
• 1 C. almond flour
• 1 tbsp. chili powder
• 2 tsp. salt
• 1 tsp. cumin
• ½ tsp. smoked paprika
• ½ tsp. ground black pepper

Directions

• Preheat over to 375*
• 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 thats 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