Cranberry Jalapeño Chicken Meatballs

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!

10 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	560
Fat:	33 g
Carbohydrates:	35 g
Protein:	36 g
Cholesterol:	174 g
Sodium:	1260 mg
Fiber:	4 g
Sugars:	10 g
Calculated for total recipe.

by Penny's Primal

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Serves: 4-6

Ingredients

1.5 lb1.5 lb 1.5 lbGround Chicken
2 Tbsp2 Tbsp 2 TbspExtra Virgin Olive Oil
0.5 cup0.5 cup 0.5 cupYellow Onion, diced
0.5 cup0.5 cup 0.5 cupAlmond Meal/Flour
11 1Egg
1 tsp1 tsp 1 tspSalt

Sauce

0.5 cup0.5 cup 0.5 cupdried, unsweetened Cranberries
2 whole2 whole 2 wholeJalapeño, seeded and chopped
0.75 cup0.75 cup 0.75 cupUnsweetened Ketchup (Primal Kitchen)
2 Tbsp2 Tbsp 2 TbspCoconut Aminos
0.5 cup0.5 cup 0.5 cupWater

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
Enjoy!