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)
- 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.