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–+ servings
Mango Thai Red Curry Meatballs

Mango Thai Red Curry Meatballs for a Quick Flavor Boost

These Mango Thai Red Curry Meatballs offer a delightful blend of sweet and spicy flavors in a quick and easy dinner recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Consider using ground turkey or chicken for a leaner option.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Essential for seasoning.
  • 1 medium Red Pepper Substitute with chili flakes for added spiciness.
  • 2 cups Cauliflower Rice Swap with traditional rice for a heartier choice.
  • 1 medium Onion Shallots can be a milder substitute.
  • 1/4 cup Cilantro Use parsley if you’re not a fan of cilantro.
  • 1 tbsp Minced Ginger Ground ginger works if fresh isn’t available.
  • 3 cloves Minced Garlic Garlic powder can also be an option in a pinch.
For the Sauce
  • 1 tbsp Coconut Oil Olive or canola oil can be used as substitutes.
  • 1 cup Bell Peppers Any color works well in this recipe.
  • 1 can Coconut Milk Almond milk is a lower-calorie swap.
  • 2 tbsp Red Curry Paste Easily found in stores or make your own if needed.
  • 1 tbsp Fish Sauce Soy sauce can replace it for a vegetarian alternative.
  • 1 tbsp Coconut Aminos Optional if you’ve already included fish sauce.
  • 1 cup Chopped Mango Pineapple can stand in if mango isn’t at its best.
  • 2 tbsp Coconut Sugar Brown sugar can be a good substitute.

Equipment

  • oven
  • Skillet
  • Baking Sheet
  • mixing bowl

Method
 

Recipe Instructions
  1. Preheat your oven to 400°F (200°C) to ensure even baking.
  2. In a large bowl, mix together the ground beef, salt, pepper, cauliflower rice, onions, cilantro, minced ginger, and garlic until well blended.
  3. Form the mixture into 1-inch meatballs, ensuring they are evenly shaped.
  4. Place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes, or until cooked through and browned.
  5. In a large skillet, heat coconut oil over medium heat and sauté bell peppers, onions, and ginger for about 5 minutes until tender.
  6. Stir in coconut milk, red curry paste, fish sauce, coconut aminos, chopped mango, and coconut sugar; simmer until well combined.
  7. Gently add the cooked meatballs to the skillet and cook for a few more minutes to meld the flavors together.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Serve with a sprinkle of fresh cilantro on top for an extra burst of flavor.

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