Directions

1Preheat oven to 375°F. Line a sheet pan with parchment paper and coat with 1 tbsp olive oil.

2Make the spice mix: Add coffee grounds to a small bowl with the remaining spices and mix well with your fingers.

3Place ground beef, ground pork, flax mix, almond flour and coffee spice mix in a large bowl. Mix well with your hands.

4Using a small scooper, scoop out each ball and roll into the shape of a meatball. Place each meatball on the parchment-lined sheet pan and place in the oven to bake for 15-20 minutes.

5Make the Mango Chutney: Place large sauté pan on medium heat. Add the olive oil and onions. Sauté for 2 minutes, then add the garlic and cook for 1 minute. Add the mango, garam masala, curry powder, salt, cumin, and crushed red pepper, cook for 2 minutes. Stir in the apple cider vinegar and brewed coffee and bring to boil. Turn down to heat low and cook for 5-7 minutes. The liquid will thicken. Press mango down with wooden spoon to break up the pieces and stir. Reduce and thicken the chutney on low heat making sure not to burn. Turn heat off and transfer to a small glass dish immediately for cooling. Set aside.

6Take meatballs out of the oven and rest for 5 minutes.

7Serve 7 meatballs with 2 tbsp mango chutney on top for each serving.

8Refrigerate in separate airtight containers for up to 5 days.