Description
Juicy cilantro chicken meatballs simmered in a creamy mango coconut sauce, packed with fresh herbs and bold tropical flavor for a vibrant, satisfying meal.
Ingredients
- 1 lb ground chicken
- 1/4 cup finely chopped cilantro
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 tablespoon olive oil
- 1 cup canned coconut milk
- 1/2 cup mango puree
- 1 tablespoon red curry paste
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- In a large bowl, combine ground chicken, cilantro, green onions, garlic, ginger, salt, pepper, soy sauce, breadcrumbs, and egg. Mix until just combined.
- Form mixture into small meatballs, about 1–1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat and cook meatballs until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.
- In the same skillet, add coconut milk, mango puree, and red curry paste. Stir until smooth and bring to a gentle simmer.
- Stir in lime juice and honey, adjusting flavor as needed.
- Return meatballs to the skillet and simmer in the sauce for 5–7 minutes until heated through and coated.
- Serve warm, garnished with extra cilantro if desired.
Notes
- Serve over rice or noodles to soak up the flavorful sauce.
- You can substitute ground turkey for chicken if desired.
- Adjust curry paste to control spice level.
- Fresh or frozen mango can be used for the puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
