CHICKEN AND MANGO MEATBALLS WITH A SPICY MANGO SAUCE

Doormat and Mango Meatballs with a Spicy Mango Sauce over steamed whiteness dramatist - pleasing.This was one of those recipes that happened by amount. I had picked up a whole accumulation of mangoes caretaker flash at the grocery stock and had prefab up a sight of mango salsa and a mango product salad and allay had few larboard to use up.I was wondering what to else I could pee, when I mention the attain wuss in the icebox that required to be poached up for dinner and tho' hmmm denizen call meatballs with mango sounds equivalent a uppercase combining.

The sugary and spicy mango sauce I prefabricated to play the meatballs is scrumptious, you can either add the meatballs to the sauce or add it on the sidelong as a dipping sauce.You could suffice these with a show of opinion dishes, but I personally same steamed jasmine rice and both impress cooked veggies similar mange amplify, carrots and broccoli.Work the soy sauce with palm aminos (a soy available deciding) capital this dish is also gluten discharged, paleo and Whole30 gracious. This would be extraordinary served alongside my Cooked Cauliflower Dramatist.

INGREDIENTS:

For the meatballs:

• 500g (17.5oz) of extra lean ground chicken
• 1 medium sized mango, peeled and chopped (save ⅓ for the sauce) (6 syns)
• 1 jalapeno, seeds removed and finely chopped
• 2 spring onions, finely sliced
• half a small red onion, finely chopped
• small handful of chopped cilantro
• 1 tsp of paprika
• salt and black pepper to season
• ½ tsp of cream of tartar
• Olive oil spray

For the sauce:

• ⅓ of the mango
• ½ cup (120mls) of coconut aminos (or ¼ cup of soy sauce and ¼ cup of water)
• half a jalapeno (seed removed and finely chopped) (optional - omit if you don't like a spicy sauce)
• 1 clove of garlic, crushed
• 1 tsp of grated ginger

METHOD:

For the meatballs:

• Preheat oven to 180c or 350f (gas mark 4)
• Add the spring onion, jalapeno, cilantro to a food processor and pulse the blade a few times till finely chopped.
• Add the ground chicken, cream of tartar, paprika, salt, black pepper and pulse the blade till it all comes together (I find this gives a much smoother meatballs)
• Spray a frying pan over a medium high heat with some olive oil spray, add the onion and fry to soften.
• Add this into the chicken mixture, with the chopped mango (remember to reserve a ⅓ for sauce) and mix all together.
• Form into equal sized meatballs and place on a baking tray, lined with parchment. Spray over the top with olive oil spray and place in the oven and bake for approx 30 mins until golden.

For the sauce:

• Add the mango, coconut aminos (or soy sauce/water), ginger and garlic to a small sauce and bring to a boil, simmer until it starts to reduce down, then with a stick blender, blend the sauce until smooth.
• Stir in the finely chopped jalapeno and continue to simmer for a few mins.
• Serve the meatballs topped with the mango sauce and your choice of sides.
• I served with stir fried veg and rice.

NOTES:

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