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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, chopped cilantro, cumin, coriander, turmeric, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
Scoop the mixture into 18–20 meatballs (about 1.5 tablespoons each) and arrange them on the prepared baking sheet. Drizzle or brush with 1 tablespoon coconut oil. Bake for 14–16 minutes, until the meatballs reach an internal temperature of 165°F (74°C) on an instant-read thermometer and are lightly golden on the outside.
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