I’ve posted a recipe for BBQ meatballs to serve as an appetizer but I wanted to try something a little different. This recipe gets it’s sweetness from the tangy, fruity preserves but gets its spice from the chili and chipotle powder. You don’t need too much of these as a small amount packs a lot of heat. You could easily serve these as an appetizer, a quick snack, lunch or dinner entrée, etc. They are simple to make and the sauce is fantastic. You could even make the sauce and serve over some grilled chicken or other meat. This makes about 4 servings
1 lb of ground chicken
¼ cup applesauce
1 tsp sea salt
½ tsp paprika
½ tsp black pepper
1 tsp cilantro
1/4 cup onions, finely diced
½ cup Mango Preserves (or other type of fruit jam, apricot or peach works nice also)
1 Tbsp soy sauce (or alternative)
½ tsp chili powder
½ tsp chipotle powder
1 tsp minced garlic
1 Tbsp sesame oil
- In a large bowl, combine chicken, applesauce, salt, paprika, pepper and cilantro. Mix together and form into about 12 meatballs.
- Place meatballs into a muffin tin and bake at 350°F for about 20 minutes or until cooked through.
- While meatballs are cooking, place sauce ingredients into a sauce pan. Bring mixture to a boil and continue cooking for about 10 minutes.
- Remove meatballs from oven. Pour about a tablespoon of sauce over hot meatballs in muffin tin.
- You can also just put the meatballs in the sauce pan and give them a good stir to make sure they are coated in sauce.
- If you want to take this to a party or dinner somewhere, you could place the sauce into a baking pan and add in the meatballs. Keep warm in the oven until you are ready!
- Serve alone or with some cauliflower rice!