Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Carb
These healthy, oven baked meatballs use ground chicken and turkey that's seasoned with a savory tropical spice blend. Made extra tender from full fat coconut milk with bright pops of citrus flavor from crushed pineapple, this recipe is an easy way to spice up your dinner rotation!
Why I Love This Recipe
Savory Tropical Meatballs are loaded with flavor from earthy ground cumin, peppery ginger, floral coriander, and sweet, citrusy pineapple. The addition of full fat coconut milk keeps this simple recipe tender and juicy.
With 20 minutes of hands off time, this is simple recipe is a time saver! I typically make rice, riced cauliflower or zucchini noodles while the meatballs bake. Try this and your family will have a healthy, balanced meal ready in only 30 minutes! See notes below for additional serving suggestions.
Cooking Tips
Make sure to use your hands to gently mix all of the add-ins until just combined. Over mixing could lead to a tough meatball.
Remember to loosely form these Savory Tropical Meatballs. Packing them down firmly will also yield a tough meatball.
Ground chicken and turkey is the preferred meat to use in this recipe. It allows all the flavors of the add-ins to shine. Ground pork would also work well.
Furthermore, using full fat coconut milk helps keep this recipe tender and juicy. My go to brand is Thai Kitchen.
Serving Suggestions
Whole30: over cauliflower rice, try my Creamy Pineapple "Rice" or vegetable noodles. Alongside Cumin Lime Coleslaw, Lemon Garlic Green Beans, or Pan Fried Sweet Potatoes.
Paleo: any of the above options and/or coated in Paleo Sweet and Sour Sauce.
Gluten Free: any of the above options or over any variety of rice. I especially enjoy white or jasmine rice with this recipe.
Keto: over cauliflower rice or zucchini noodles, alongside Cumin Lime Coleslaw, or Lemon Garlic Green Beans.
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📖 Recipe
Savory Tropical Meatballs {Gluten Free, Dairy Free, Keto}
Ingredients
- 1 lb ground chicken
- 1 lb ground turkey
- 1½ tablespoon salt
- 1½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon granulated garlic powder
- ½ teaspoon ground ginger
- ⅛ teaspoon black pepper
- 1 teaspoon pure vanilla
- ¼ cup canned full fat coconut milk
- ¼ cup crushed pineapple
Instructions
- Pre-heat the oven to 425℉. Cover a rimmed baking sheet with aluminum foil for easy clean up if desired.
- In a medium mixing bowl add ground chicken and turkey. Lightly spread the ground meat out around the bottom and sides to increase surface area.
- Sprinkle spices and herbs evenly over the ground meat: salt, cumin, coriander, garlic powder, ginger, and black pepper. Add vanilla, coconut milk, and crushed pineapple. Use your hand to gently mix until just combined. Try not to over mix to keep these meatballs tender.*
- Using a tablespoon, measure heaping tablespoons of meatball mixture and roll gently into balls. Using the tablespoon helps keep each ball roughly the same size for even cooking. Place on foil lined baking sheet with a little space between each meatball to help them to brown evenly.
- Bake 18-20 minutes until browned and cooked through. Internal temperature should measure 165℉. Allow to cool slightly and serve warm.
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