This recipe is so flavorful! I found the meatballs easy to make and perfect for ground chicken. I grow Italian hot peppers in my garden, so I used those instead of the Serrano. I think you could sub in any hot pepper you like, or even just use a sweet pepper if you're not into spicy. Just mince the pepper well. I used cilantro as everyone in my house loves it, but I think the mint (or even parsley) would work well if you have cilantro haters.

I struggled with this one - is there a strategy for getting a ball shape? Mine were very gloppy. And are there recommended cooking times for the two stovetop steps? After browning the internal temp for the largest of the 15 meatballs was just 120. They smell fantastic though do would like to be able to correct my mistakes.