I put these together for a cook-off at work, and they were a big hit! Their spicy and sweet flavor combination worked well together and kept the taste buds entertained!
Ingredients: Ground turkey, ½-1 cucumber, 1 red bell pepper, 1 mango, 1 jalapeño, cornmeal, plaintain chips, eggs, mango nectar, mango/island-y marinade, water, hot sauce
Spices: Jamaican all-spice, cumin, thyme, cayenne pepper, cinnamon, nutmeg, onion powder, garlic powder, black pepper
Preheat oven to 400 degrees. In a large bowl, place the ground turkey, eggs (1 egg per 1 lb. of meat), cornmeal (a generous amount to coat), all the spices (generous, but go easy on the cinnamon and nutmeg), crushed plantain chips (a few handfuls). Mix thoroughly adding more dry ingredients as needed. Roll into meatball shape, small or large, depending on how many you want to make. Place in a lightly-oiled baking pan or on a lightly-oiled baking tray and bake for about 25 minutes or until browned to your desire. Let cool then place in the crock pot.
In the crock pot, pour in ½ to a whole small container of mango nectar, full bottle of mango/island-y marinade of your choice, enough water to pretty much cover the meatballs, a few drops of hot sauce, chopped red pepper, cucumber, jalapeno, and mango. Stir to coat the meatballs. I just cooked on low for 1 hour, then just let warm. They’re already cooked so really just need to warm.
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