Chicken and Mango Meatballs with a Spicy Mango Sauce over steamed white rice – delicious!
This was one of those recipes that happened by chance. I had picked up a whole bunch of mangoes super cheap at the grocery store and had made up a batch of mango salsa and a mango fruit salad and still had some left to use up.
I was wondering what to else I could make, when I remember the ground chicken in the fridge that needed to be cooked up for dinner and though hmmm asian style meatballs with mango sounds like a great combination.
The sweet and spicy mango sauce I made to accompany the meatballs is delicious, you can either add the meatballs to the sauce or add it on the side as a dipping sauce.
You could serve these with a variety of side dishes, but I personally like steamed jasmine rice and some stir fried veggies like mange tout, carrots and broccoli.
Substituting the soy sauce with coconut aminos (a soy free alternative) means this dish is also gluten free, paleo and Whole30 friendly. This would be great served alongside my Roasted Cauliflower Rice.
Extra Easy - 1.5 syns per serving
Original/SP - 1.5 syns per serving
WW Smart Points - 5
- 500g (17.5oz) of extra lean ground chicken
- 1 medium sized mango, peeled and chopped (save ⅓ for the sauce) (6 syns)
- 1 jalapeno, seeds removed and finely chopped
- 2 spring onions, finely sliced
- half a small red onion, finely chopped
- small handful of chopped cilantro
- 1 tsp of paprika
- salt and black pepper to season
- ½ tsp of cream of tartar
- Olive oil spray
- ⅓ of the mango
- ½ cup (120mls) of coconut aminos (or ¼ cup of soy sauce and ¼ cup of water)
- half a jalapeno (seed removed and finely chopped) (optional - omit if you don't like a spicy sauce)
- 1 clove of garlic, crushed
- 1 tsp of grated ginger
- Preheat oven to 180c or 350f (gas mark 4)
- Add the spring onion, jalapeno, cilantro to a food processor and pulse the blade a few times till finely chopped.
- Add the ground chicken, cream of tartar, paprika, salt, black pepper and pulse the blade till it all comes together (I find this gives a much smoother meatballs)
- Spray a frying pan over a medium high heat with some olive oil spray, add the onion and fry to soften.
- Add this into the chicken mixture, with the chopped mango (remember to reserve a ⅓ for sauce) and mix all together.
- Form into equal sized meatballs and place on a baking tray, lined with parchment. Spray over the top with olive oil spray and place in the oven and bake for approx 30 mins until golden.
- Add the mango, coconut aminos (or soy sauce/water), ginger and garlic to a small sauce and bring to a boil, simmer until it starts to reduce down, then with a stick blender, blend the sauce until smooth.
- Stir in the finely chopped jalapeno and continue to simmer for a few mins.
- Serve the meatballs topped with the mango sauce and your choice of sides.
- I served with stir fried veg and rice.
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That sounds AMAZING! I love anything with mango 😉
These look AMAZING. And that dipping sauce – so good!
thanks, they are super yummy 🙂