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Cranberry Jalapeño Chicken Meatballs

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Wheres all my meatball fans?! These Cranberry Jalapeño Chicken Meatballs are going to become your new favorite! The sweet and spicy sauce that the meatballs are tossed in is lip smacking delicious! Wow this combo is amazing and will be on repeat here for sure! Serve them up over cauliflower rice or along side some delicious coleslaw and watch them disappear. Warning, you may want to double this one so you have some leftovers!


1 1/2 lbs ground chicken, I like Greensbury Market
2 tbsp olive oil
1/2 cup yellow onion, diced
1/2 cup almond flour
1 egg
1 tsp salt
1/2 cup dried cranberries, unsweetened
2 jalapeños, seeded and chopped
3/4 cup ketchup, I like The New Primal
2 tbsp coconut aminos
1/2 cup water

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Combine in a bowl, chicken, almond flour, onions, egg & salt

Gently mix with your hands and form into 16-18 meatballs

Heat oil in a large fry pan and cook meatballs till browning on all sides, about 5-8 minutes

Meanwhile, in a blender combine sauce ingredients and blend till smooth

Add sauce to pan and toss meatballs to coat cooking about 5 minutes

If sauce is too thick, add a little more water and stir.


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