Cilantro Chicken Meatballs In Mango Coconut Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the ground chicken, breadcrumbs, cilantro, garlic, egg, cumin, coriander, salt, and pepper. Mix until well combined.
• STEP 3.Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
• STEP 4.Bake the meatballs for 15-20 minutes, or until cooked through and golden brown.
• STEP 5.In a blender, combine the mango chunks, coconut milk, lime juice, ginger, garlic, cumin, coriander, salt, and pepper. Blend until smooth.
• STEP 6.Pour the sauce into a saucepan and heat over medium heat until warmed through.
• STEP 7.Add the cooked meatballs to the saucepan and simmer for a few minutes to allow the flavors to meld together.
• STEP 8.Serve the meatballs and sauce over steamed rice or with naan bread.

Cooking Tips

• If you prefer a spicier sauce, you can add a pinch of cayenne pepper or a chopped chili pepper to the blender.
• For a vegetarian version, you can substitute the ground chicken with cooked lentils or chickpeas.
• You can make the meatballs ahead of time and freeze them. Just thaw them before baking.

Storage and Serving

• Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs and sauce in a saucepan over medium heat and cook until heated through.
• Serve the meatballs over steamed rice or with naan bread, and garnish with fresh cilantro.