Thai Curry Meatballs with Spicy Mango

1 large egg

1 clove garlic, minced or grated

1 teaspoon ginger paste, or finely minced ginger

2 teaspoons low-sodium soy sauce

1 pound ground turkey or chicken

½ cup plain breadcrumbs

2 green onions, thinly sliced

1 Tablespoon extra virgin olive oil

1 shallot, minced

3 cloves garlic, minced

1 can (14 ounce) full-fat coconut milk

2-3 tablespoons Thai red curry paste (depending on how spicy you like it)

2 Tablespoons low-sodium soy sauce

2 teaspoons ginger paste, or finely minced ginger

Large handful of baby spinach

1 Tablespoon lime juice

1/4 cup fresh cilantro and/or basil, roughly chopped

1 fresh mango, diced

1 serrano pepper, seeded and minced

1 lime, zested and juiced

Steamed rice

Lime wedges

Preheat oven to 450-degrees.
In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.
Form the meat into tablespoons sized balls (about 15-20 meatballs) and place them on a baking sheet. Bake for 15-20 minutes until cooked through.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until shallot becomes translucent, about 2-3 minutes.
Add coconut milk, curry paste, soy sauce and ginger. Stir to combine and bring to a simmer. Add the cooked meatballs and simmer about 5 minutes, until they’re well coated in the sauce.
Remove from the heat and stir in spinach, lime juice, cilantro and/or basil. Taste and season with additional salt and pepper, if needed.
Combine mango, serrano, lime zest and lime juice in a small bowl.
Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.

Recipe submitted by Erin Lynch, Platings and Pairings.

Course Mango Lunch & Dinner Recipes

Keyword Mango Lunch & Dinner Recipes

Servings Yields 15-20 meatballs