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Mexican Chicken Meatballs

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Here’s an easy Kaufmann 1 appetizer you can whip up in minutes. Serve them with some fresh salsa or guacamole for dipping, if desired. This recipe makes about 2 dozen meatballs. If you happen to have left-overs, they are great for breakfast with fried eggs! (Wrap in foil and reheat in a 350° oven for about 10-15 minutes.)


2 mild uncured chicken sausages (about 2/3 of a pound), casings removed
2 uncured chicken jalepeno sausages (about 2/3 of a pound), casings removed
¼ cup yogurt
¼ cup ground flaxseed meal
½ cup fresh cilantro, chopped


Preheat oven to 400°.

In a large bowl, break up sausage with your hands. Add remaining ingredients and mix gently to combine. This will keep the meatballs light rather than allowing them to become dense from over-kneading.

Form meat into 1 ½” – 2” balls and place on a rimmed baking sheet. Bake meatballs for about 20-25 minutes. (Check for doneness by cutting one in half to be sure there is no pink left.) Serve while hot.

Note: ½ cup chopped cilantro is the recommended amount for the entire recipe. If you choose to leave it out for some of the meatballs, adjust the amount accordingly.


Quick Notes:

As you can see, I made some without cilantro, but in my opinion, it’s a tasty addition!


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