This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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 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
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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.