Friday, 25 March 2016

Jerk Chicken Meatballs

Now that's a spicy meatball!

I haven't posted in a while, because we were on vacation in Fort Myers, Florida, so I haven't had to do much cooking lately. While in Florida, we stopped at a bookstore, where I found Rachael Ray's The Book of Burger. I've been making many different meatball recipes over the past year, and I actually looked for a cookbook on meatballs. Now, I did find one, but it wasn't what I was hoping for (it was mostly sauces to serve meatballs in, not different meatballs). This book though, was the burger version of what I had in mind! So, this is my first go at one of the recipe from Rachael Ray's book, but I adapted it for meatballs (added breadcrumbs, carrots, and more spices). These are pretty spicy, so you can adjust the chili flakes to meet your taste.

Note: I was out of eggs, so that's why there isn't an egg in this. It worked fine without it, but feel free to add one if you like.

Makes 60 meatballs


1.0kg ground chicken or turkey
1 cup breadcrumbs
1 onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 carrots, peeled and chopped in food processor
Juice of 1 lime
2 tsp Jamaican all spice
2 tsp dried chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp dried parsley
1 tsp dried thyme
1/8 tsp nutmeg
1 tbsp brown sugar
Sea salt and black pepper, to taste
Canola oil spray, for greasing pan
Olive oil, for hands


Line two baking sheets with aluminum foil and spray with canola oil.

Preheat oven to 425°F.

In a small bowl, combine spices, herbs, and sugar. Mix together until uniform.

In a food processor, chop vegetables finely.

In a large bowl, combine ground chicken, breadcrumbs, chopped vegetables, spice mix, minced ginger, and lime juice. Mix with a spatula.

Place a drop of olive oil on hands, then start forming chicken mixture into balls. Place evenly spaced on baking sheets.

Bake for 22 minutes, until meatballs are lightly browned.

Nutrition (per 6 meatballs)

Calories 256
Fat 11.7g
Saturated fat 2.0g
Carbohydrates 12.1g
Fibre 1.2g
Sugars 2.7g
Protein 29.2g

Friday, 4 March 2016

Cilantro Lime Chicken Wings

This is an awesome baked chicken wing recipe, but you can also use this sauce on baked chicken thighs. Eating chicken wings can go overboard pretty fast, so I like to make Russet potato or sweet potato wedges for the side dish, since potatoes are a high satiety food (they make you feel full). Of course, a side of celery and carrot sticks are a must with chicken wings too!

Makes sauce for 18 wings


18 chicken wings
Zest of 2 limes
Juice of 3 limes
2 tbsp coconut oil
2 tsp Worcestershire sauce
2 garlic cloves, minced
1/2 cup chopped cilantro
Black pepper, to taste
Canola oil spray, for greasing pan


Preheat oven to 425°F. Line a baking sheet with aluminum foil, and spray with canola oil. Place chicken wings evenly spaced on foil.

In a bowl, combine lime zest, juice, coconut oil, Worcestershire sauce, and garlic. Mash together with a fork. Stir in cilantro and black pepper.

Use a spoon to place a portion of the sauce and cilantro onto each chicken wing.

Bake for 30 to 35 minutes, until chicken is fully cooked and juices run clear.

Nutrition (per 3 wings)

Calories 290
Fat 13.9g
Saturated fat 6.5g
Carbohydrates 4.2g
Sugars 0.9g
Protein 36.5g

You might also like:
Zesty Baked Chicken Wings