Adobo Chicken Meatballs with a creamy avocado sauce


1lb Ground Chicken

¼ cup worcheshire

1 tbsp. Himalayan pink salt

½ tsp. black pepper

¼ cup Japanese bread crumbs

1 tbsp. chopped parsley

1 tbsp. chopped chipotle peppers in adobo sauce

¼ cup fine dice red onion

1 tbsp. fine dice garlic

Avocado sauce ingredients:

2 ripped avocados

1 tbsp. lime juice

¼ light cream

2 tbsp. chopped cilantro

Salt TT

¼ cup olive oil

¼ cup yellow onion

Directions for Avocado sauce:

  1. Put the avocado, lime juice, salt, cilantro, cream, and olive oil in a food processor. Puree until smooth.
  2. Add the onion and pulse to roughly blend inches.
  3. Serve over meat balls or place sauce on plate and serve meatballs atop.
  4. Garnish with rough chopped cilantro


  1. Add ground chicken, eggs, breadcrumbs, salt, pepper, garlic, parsley, worcheshire, chipotle peppers, red onion to a bowl and mix together evenly. Allow to rest at least 24 hours, refrigerated, in covered container.
  2. Form into 2-oz. ball and pre-heat oven to 400F
  3. Heat medium to large Sauté pan with olive oil over medium heat.
  4. Pan sear each meat ball for about 2-3 minutes on each side.
  5. Put seared meatballs on a sheet pan and place meat balls in oven for 15 – 20 minutes.
  6. Cook meatballs to an internal temperature of 165 degree Fahrenheit.