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Cilantro Chicken Meatballs in Mango Coconut Sauce Recipe

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Cilantro Chicken Meatballs in Mango Coconut Sauce is a delicious and healthy one-pan meal featuring flavorful chicken meatballs simmered in a sweet and savory mango coconut sauce. This dish combines the freshness of cilantro and spices with the tropical sweetness of mango and creamy coconut milk, making it a perfect protein-packed weeknight dinner with vibrant veggies and optional garnishes.

Ingredients

For the meatballs:

  • 1 pound 93% lean ground chicken (or lean ground turkey)
  • 1 egg
  • ½ cup panko breadcrumbs (or if GF substitute 2–3 tablespoons coconut flour)
  • ⅓ cup finely diced cilantro
  • ¼ cup finely diced red onion
  • 1 jalapeño, seeded and finely diced
  • 3 cloves garlic, minced
  • ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 tablespoon toasted sesame oil (can also use avocado oil or coconut oil)

For the coconut mango sauce:

  • 1 (15 ounce) can light coconut milk
  • 1 ½ cup diced mango (fresh or thawed frozen)
  • 2 tablespoons gluten free soy sauce (or coconut aminos)

Add-ins:

  • 1 red bell pepper, julienned
  • ¾ cup frozen peas (or edamame)

To garnish:

  • Chopped honey roasted peanuts
  • Diced green onion
  • Fresh cilantro
  • Hot sauce, if desired

Instructions

  1. Prepare the mango coconut sauce: Add the light coconut milk, diced mango, and gluten free soy sauce (or coconut aminos) to a blender and blend until smooth. Set this sauce aside for later use.
  2. Form the meatballs: In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs (or coconut flour if gluten free), finely diced cilantro, red onion, jalapeño, minced garlic, grated ginger, ground cumin, turmeric, cayenne pepper, salt, and freshly ground black pepper. Mix thoroughly using clean hands and shape the mixture into 16 golf ball-sized meatballs.
  3. Brown the meatballs: Heat a large deep skillet over medium-high heat and add the toasted sesame oil. Place the meatballs into the skillet, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides for about 5-6 minutes total until they develop a golden crust.
  4. Simmer in sauce: Reduce the heat to medium-low and pour the prepared mango coconut sauce over the browned meatballs in the skillet. Cover the pan, reduce the heat to low, and let the meatballs simmer gently for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
  5. Add vegetables and finish cooking: After 20 minutes, remove the lid and carefully stir in the frozen peas and julienned red bell pepper. Continue to simmer uncovered for an additional 5 minutes to cook the veggies and thicken the sauce slightly.
  6. Serve and garnish: Serve the meatballs and sauce over your choice of brown rice, quinoa, or spiralized zucchini or sweet potato noodles. Garnish with chopped honey roasted peanuts, diced green onions, fresh cilantro, and a drizzle of hot sauce if desired for added flavor and texture.

Notes

  • You can substitute ground turkey for ground chicken if preferred.
  • Use either fresh ripe mango or thawed frozen mango for the sauce; both work well.
  • It is important to use light coconut milk rather than full-fat coconut milk to achieve a lighter, smoother sauce consistency.
  • This recipe yields 16 meatballs, serving approximately 4 people.

Find it online: http://bitezly.com/cilantro-chicken-meatballs-in-mango-coconut-sauce-recipe/