Mango Chicken Meatballs
Ingredients
Mango Chicken Meatball
- Chicken Ground, 1 Lb.
- Breadcrumbs fine, ½ Cup
- Parmesan / Asiago cheese shredded, ½ Cup
- Egg – beaten, 1 Each
- Salt, 1 Tsp.
- Black Pepper, 1 Tsp.
- Garlic Powder, ½ Tsp.
- Onion Powder, ½ Tsp.
- Greek Seasoning, 1 Tb sp.
- Diced Mango, ½ Cup
Mango Cream Sauce
- Butter, 3 Tb sp.
- Garlic Minced, 1 Tb sp.
- Onion Minced, 1 Tb sp.
- Chicken Broth, 1 Cup
- Heavy crème, ½ Cup
- Parmesan grated, ¼ cup
- Greek Seasoning, 1 Tb sp.
- Red pepper flakes, ½ Tsp
- Turmeric, ¼ Tsp.
- Blended Mango, 4 Fl oz.
- Diced Mango Pieces, ¼ Cup
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Instructions
Mango Chicken Meatball
- In a bowl, mix breadcrumbs, Parmesan, garlic/onion powders, salt, pepper, and seasoning.
- In another bowl combine ground chicken, egg, and breadcrumb-mixture. Mix gently until just combined (avoid over-mixing).
- Shape into ~24 meatballs (≈2 Tbsp each) or your preferred size.
- In a large skillet over medium heat, add cooking oil and brown meatballs in batches ~2 min per side or until nicely browned and nearly cooked through. Remove to plate and set aside.
Mango Cream Sauce
- In the same skillet (after removing meatballs), add butter; melt over medium-low. Add garlic and onions and cook ~1 minute till fragrant.
- Add chicken broth, heavy cream, parmesan, Greek seasoning, red pepper flakes. Whisk in the blended mango and mango pieces. Stir to combine.
- Bring sauce to a gentle simmer. Return meatballs into the sauce. Simmer for ~5 minutes or until sauce thickens to your liking and meatballs are fully cooked.
- Place into serving vessel and suggest serving with toasted bread
Categories: Appetizers
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