Spicy Chicken and Veggie Meatballs
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 12 meatballs
1 tablespoon olive oil
½ white onion, chopped
1 bell pepper, seeded and chopped
2 garlic cloves, minced
1 serrano pepper, chopped
1 jalapeno pepper, chopped
1-pound ground chicken
½ cup almonds, ground to the size of breadcrumbs
1 tablespoon Italian seasonings
1 teaspoon salt
1 teaspoon pepper
16 ounces marinara, recipe for delicious homemade marinara here
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.
In a saute pan, heat olive oil over medium high heat.
Add onion, bell pepper, garlic, serrano pepper and jalapeno and saute until vegetables are soft and onions begin to turn translucent, about 5 minutes. Let cool.
Once cooled, add to a food processor and pulse 5-6 times. The vegetables should be small but not so small that they turn into a paste. Not pulsing the vegetables may cause your meatballs to flatten and look more like little hamburgers than meatballs.
In a large bowl, combine ground chicken and almonds, egg, Italian seasoning, salt, pepper and pulsed vegetables. Mix well, I use my hands to make sure all ingredients are evenly dispersed.
Take mixture and form 12 meatballs, placing them on your prepared cooking sheet.
Bake for 18-20 minutes, or until an internal thermometer is inserted into the middle of a meatball and registers 165 degrees F.
While the meatballs are cooking, heat marinara sauce.
To serve, plate meatballs in bowls and top with marinara.