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A black plate with spicy meatballs on shredded purple cabbage, garnished with parsley, and three whole green jalapeños on the side; a fork and gray napkin nearby on a wooden surface.
Penny Kovacs

Cranberry Jalapeño Meatballs

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Where are 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!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb Ground Chicken
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Yellow Onion diced
  • 1/2 cup Almond Meal/Flour
  • 1 Egg
  • 1 tsp Salt
Sauce:
  • 1/2 cup Cranberries dried, unsweetened
  • 2 Jalapeño seeded and chopped
  • 3/4 cup Ketchup unsweetened, I like Noble Made
  • 2 Tbsp Coconut Aminos
  • 1/2 cup Water

Method
 

  1. Combine in a bowl, chicken, almond flour, onions, egg & salt
  2. Gently mix with your hands and form into 16-18 meatballs
  3. Heat oil in a large fry pan and cook meatballs till browning on all sides, about 5-8 minutes
  4. Meanwhile, in a blender combine sauce ingredients and blend till smooth
  5. Add sauce to pan and toss meatballs to coat cooking about 10 minutes
  6. If sauce is too thick, add a little more water and stir.
  7. Enjoy!

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