Mango Chili Meatballs
My family LOVES meatballs! I often make my Ricotta Meatballs but I wanted to make a Mexican type of a meatball because Kai loves everything Mexican.
These meatballs turned out even better than expected! I hope your family loves them as much as we do!
HOW TO MAKE MANGO CHILI MEATBALLS
To make my delicious Mango Chili Meatballs, I used Mango Chili LMNT!
It is unbelievable how perfect using LMNT works for tasty meatballs!
It’s great having LMNT as a healthy option for people. I have been consulting clients for over 20 years now and in the past, I would get a lot of parents asking me what their kids can drink if I do not recommend Gatorade. Now I recommend LMNT! It is like Gatorade without the sugar or food dye and it works perfect to pack when traveling.
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Mango Chili Meatballs
Ingredients
- 1 tablespoon tallow or butter
- 1/2 medium onion diced
- 8 cloves garlic minced
- 2 large eggs
- 1 pound ground beef 85% lean
- 1 pound ground pork (or more ground beef)
- 1 cup shredded Cheddar cheese or cotija cheese or Mexican cheese (optional, omit if dairy free)
- 3/4 cup diced mushrooms (for umami and tenderness)
- 3 packets Mango Chili LMNT packet (or Citrus Lime LMNT)
- 1 cup pico de gallo or salsa
Instructions
- Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven, about 8 inches under the broiler.
- Place the tallow or butter into a large skillet over medium heat. Once the oil is hot, add in the onion. Season with a pinch of salt. Cook, stirring occasionally, until softened & fragrant, about 5 minutes. Add the garlic & cook another minute, or until fragrant. Remove from the skillet and place into a large bowl.
- Once the onion mixture is cool enough to touch, add the ground beef, ground pork, eggs, cheese, diced mushrooms, and LMNT. Use your hands to combine well. Form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness & ease, I use a 2-inch spring-loaded ice cream scoop. Place the meatballs on a large rimmed baking sheet.
- Bake in the oven for 10 minutes. After 10 minutes, turn oven to broil and cook another 5 to 8 minutes or until you have a nice brown crust on the outside.
- While the meatballs cook, place the salsa or pico de gallo into a large skillet and heat over medium heat.
- Once the meatballs are cooked through, place them to the skillet with the sauce. Simmer for 10 minutes. If desired, top with crumbled cotija or Mexican cheese and cilantro leaves. Serve warm.
Video
Notes
Nutrition
TESTIMONY OF THE DAY
Doesn’t Marguerite look AMAZING? I am SO proud of her!
“I need this brag today, but I also want to express and share my victories for those of you who might not think it’s possible or are struggling.
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A few years ago I was diagnosed with diabetes. I was crushed. It’s not like I had not tried so hard for years to loose the weight, but I felt pretty defeated at the time. But, I’m a fighter and I’m a mom of a then 10-year old. I was also in full-blown Menopause and felt that if I didn’t get the weight off and get control of the diabetes, I would most likely end up like my mom.
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