Mango Jalapeño Chicken Meatballs with Cauliflower Mash: Whole 30 Day 3

I’ve had this recipe from The Whole Smiths bookmarked for a long time. I love mango, cilantro and jalapeño and was expecting a sweet, refreshing meatball.  I was surprised when I dug a little deeper into the spices in the recipe and then when I bit into it and got a delicious, savory, smoky, almost curry-ish flavor.  These are delicious!  Definitely making them again soon.  I only tweaked her meatball recipe ever so slightly, based on what I had available to me, and used her idea to pair this with a cauliflower mash.

What you’ll need for the meatballs: 

  • 1 lb ground chicken breast
  • 1/4 of a large yellow onion, finely chopped
  • 1 jalapeño, finely chopped (add more if you want more heat; these are not spicy as is)
  • 1/2 cup mango, chopped small (I defrosted some frozen mango and was heavy handed)
  • 1/3 cup cilantro, chopped up
  • 1/2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground black pepper
  • 2 eggs
  • 1/2 cup “almond flour” (I didn’t have that, so we made some, ish, in the blender with blanched almonds we had, that keeps it Whole30. But if you’re nut free, use a binder that works for you)

Meatball instructions:

  • Preheat oven to 375F and tinfoil a baking sheet and lightly grease.
  • As you do your chopping, throw all the above ingredients in a big bowl, then mix.  The almond flour should dry up the mix a bit, but don’t worry if the mix is wet and juicy. Ground chicken is like that.
  • Use your hands to make some big, sticky meat balls – think slider size.
  • Throw into the oven for 25 minutes, but check at 20 in case your oven is whack.
  • While the meatballs are cooking, you can get going on the mash.

What you’ll need for the cauliflower mash:

  • Head of cauliflower
  • Spices to flavor – I used garlic powder, truffle salt, and chives

Cauliflower mash instructions: 

  • Get a big enough pot going on the stove, bringing some water to a boil/steamy
  • Cut up the head of cauliflower, removing the thick stems/leaves and leaving the bunches of florets
  • Throw into the water, doesn’t really matter if it’s boiling yet, you just want it hot/steaming
  • I checked on them after 10 minutes – they were cooked, but not mash-able.  Give it another 5 or so until you feel like they’re soft enough to easy mush with a fork.  Drain the water and go ahead and mash up in the pan.  Add enough seasoning until you like the taste, but remember, they won’t ever become mashed potatoes…

This was a quick and easy recipe that was great for an after-work weeknight.  The meatballs made 3 servings and the mash about 4.

For my other Whole 30 meals today, I ate leftover chili and 2 eggs and sweet potato.

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