Teriyaki Meatballs with Mango Avocado Salsa
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Teriyaki Meatballs with Mango Avocado Salsa
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Add kale to these tasty Teriyaki Meatballs for a little extra nutrition, serve over rice or quinoa then pile high with mango avocado salsa.
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Ingredients
- 2 tablespoons olive oil
- 3/4 red onion finely diced
- 2 cups baby kale roughly chopped, packed
- 4 cloves garlic finely minced
- 2 lbs ground beef I used 90/10
- 1 egg
- 1/4 cup milk
- 1/2 cup plain breadcrumbs
- salt to taste - don’t be shy with the salt!
- black pepper to taste - don’t be shy with the salt!
- 1 tablespoon olive oil
for the teriyaki glaze:
- 2 tablespoons ginger grated fresh
- 2 tablespoons garlic grated
- 1/2 cup soy sauce
- 1/2 cup brown sugar packed
- 1/2 cup water cold
- 2 teaspoons corn starch
- 1/2 cup sweet chile sauce
- 2 teaspoons sesame oil
for the salsa:
- 3 small Mango peeled and diced, ripe
- 1/4 red onion finely diced-left over from the meatballs
- 1 lime juiced
- 1/2 jalapeño finely minced
- 1/2 avocado diced, ripe haas variety
- 1/4 cup cilantro chopped
- salt to taste
- black pepper to taste
- lime cilantro for garnish, optional, wedges
Instructions
- For the meatballs- In a large nonstick skillet, heat olive oil over medium heat. Saute onion and kale in hot pan for 4 minutes or until onion starts to brown and kale wilts. Add in garlic and cook another minute until fragrant. Remove from heat and pour into a large bowl. Mix cooked veggies with ground beef, egg, milk, breadcrumbs, salt and pepper until well incorporated. Using a cookie scoop, portion meat mixture out into evenly sized meatballs. Roll in between your hands to create perfectly formed meatballs.
- In the same nonstick pan you cooked your veggies, add 1 tablespoon olive oil and heat over medium. Working in batches, brown meatballs on 2 sides. Spoon meatballs out of pan and onto a plate.
- For the glaze- While you are browning your meatballs, whisk all ingredients for teriyaki glaze together in a medium sized bowl.
- After meatballs are all browned, pour out any excess grease from the pan. Replace pan to heat and stir in the glaze. Whisk to pick up any brown bits off the bottom of the pan and bring to a simmer to thicken slightly. Pour meatballs back into pan and stir to coat in glaze. Cover and simmer gently for 10 minutes or until meatballs are cooked completely through.
- For the Salsa- While meatballs finish cooking, make the salsa. Prepare and toss all ingredients together, adjusting the seasonings to your preference.
- To serve, add meatballs overtop rice or quinoa {or plain}. Add as much salsa as desired and top with lime wedges and extra cilantro.
Nutrition Information
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Calories
1105kcal
(55%)
Carbohydrates
83g
(28%)
Protein
50g
(100%)
Fat
65g
(100%)
Saturated Fat
21g
(105%)
Cholesterol
203mg
(68%)
Sodium
3375mg
(141%)
Potassium
1419mg
(30%)
Fiber
7g
(28%)
Sugar
57g
(114%)
Vitamin A
5234IU
(105%)
Vitamin C
111mg
(123%)
Calcium
211mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1105 kcal
% Daily Value*
| Calories | 1105kcal | 55% |
| Carbohydrates | 83g | 28% |
| Protein | 50g | 100% |
| Fat | 65g | 100% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 203mg | 68% |
| Sodium | 3375mg | 141% |
| Potassium | 1419mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 57g | 114% |
| Vitamin A | 5234IU | 105% |
| Vitamin C | 111mg | 123% |
| Calcium | 211mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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