Mango Jalapeno Meatballs – a unique and delicious blend of cilantro, mango and ground chicken! Dipped in a creamy coconut sauce and fig jam.

 

Ingredients:

Meatballs

  • 1 lb. ground chicken
  • 1 cup cilantro
  • 1-2 jalapeños
  • 1 bunch green onions
  • 1/2 tsp. ground coriander
  • 1/2 tsp. paprika
  • Zest of 1 lemon
  • 1 tsp. each salt and pepper
  • 1 large ripe mango

Sauce

  • 1 jalapeno
  • 1/2″ square piece ginger
  • 1 cup full-fat coconut milk (use the thickened part off the top of the can)
  • 1/2 cup cilantro
  • 1 Tbsp. lemon or lime juice
  • 1 Tbsp. coconut aminos or low-sodium soy sauce
  • 1 clove garlic
  • 1/4 tsp. cayenne pepper
  • Salt and pepper to taste
  • Fig jam or chutney (optional) for dipping

Instructions:

 Meatballs

  1. Place ground chicken in large bowl.
  2. Chop cilantro and dice jalapeño and green onions and add to chicken.
  3. Add coriander, paprika, zest, salt and pepper. Mix together until thoroughly combined.
  4. Finely chop mango and add to mixture.
  5. Form into 1 1/2″ balls.
  6. Melt coconut or olive oil in large saucepan. Cook over medium heat, turning frequently to brown meatballs on all sides. This should take around 7-10 minutes.

Sauce

  1. Seed and core jalapeno. Peel ginger.
  2. Add all ingredients to blender and blend until smooth.
  3. Place in saucepan and bring to a boil. Lower heat and simmer until reduced and thickened, about 20 minutes.
  4. Spoon over cooked meatballs.
  5. Serve over rice or with jam or chutney.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.