Cilantro Chicken Meatballs in Mango Coconut Sauce
User Reviews
4.7
243 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4 servings
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Calories
392 kcal
-
Course
Main Course, Dinner, Others
-
Cuisine
American
Cilantro Chicken Meatballs in Mango Coconut Sauce
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Delicious cilantro chicken meatballs cooked in a flavorful mango coconut sauce. This incredible one pan meal is sweet, savory, and packed with protein and veggies for the perfect weeknight dinner!
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Ingredients
- For the meatballs:
- 1 pound 93% lean ground chicken (or lean ground turkey)
- 1 egg
- ½ cup panko breadcrumbs (or if GF sub 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
- 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 (can use frozen, just make sure you thaw it first)
- 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
- First, make your mango coconut sauce. Add coconut milk, diced mango, and soy sauce to a blender and blend until smooth. Set aside.
- Next, form your meatballs. In a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them.
- Reduce the heat to medium-low and add your mango coconut sauce to the pan with the meatballs. Cover the pan, reduce heat to low, and simmer for 20 minutes.
- After 20 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered.
- Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro, and top with hot sauce if desired. Serves 4
Notes
- Feel free to use ground turkey instead of ground chicken in this recipe.
- You can use ripe mango or frozen thawed mango for the sauce -- either will work!
- It's important to use light coconut milk. Full fat coconut milk is too thick and won't create as nice of a sauce.
Nutrition Information
Show Details
Serving
1serving (based on 4)
Calories
392cal
(20%)
Carbohydrates
25.6g
(9%)
Protein
24.9g
(50%)
Fat
21.1g
(32%)
Saturated Fat
9g
(45%)
Fiber
3.7g
(15%)
Sugar
11.2g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 392cal | 20% |
| Carbohydrates | 25.6g | 9% |
| Protein | 24.9g | 50% |
| Fat | 21.1g | 32% |
| Saturated Fat | 9g | 45% |
| Fiber | 3.7g | 15% |
| Sugar | 11.2g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
243 reviews
Excellent
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