Mexican Mini-Meatballs with Avocado Crema (Paleo & Whole30)

“The party has begun.” -F. Scott Fitzgerald
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These spicy Mexican Mini-Meatballs with Avocado Crema (paleo and whole30 approved) are sure to be a hit at your next gathering. Serve these flavorful, bite-sized beauties on a platter and watch them disappear! We made ground beef and ground turkey bites, and while both had great flavor, we loved the texture of the ground turkey best, so that is the recipe we will provide... but feel free to use any ground meat of your choice.
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Ingredients (makes 24 mini-meatballs)
-1lb ground turkey
-1½ -2 T seasoning of your choice (we used a blend of chili, onion & garlic powders, paprika, cayenne, cumin and salt)
-1 egg
-2 T almond flour
-2 T cilantro, finely chopped
-2 T onion, minced
Directions:
Combine all ingredients in large bowl (we used our hands, because we’re not afraid to get dirty 😜.) Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Broil for an additional 2-4 minutes to crisp them up if you so desire. All we did for the crema was combine some avocado, lime juice, cilantro, and paleo mayo in a bowl using a spoon (or you could use an immersion blender.) Add toppings of your choice to the meatballs using a bamboo pick, and place on avocado crema. You end up with a healthy and scrumptious appetizer that no one will be able to resist. Pairs perfectly with our GT’S Watermelon Margarita... we know from experience 😉