Thai Zucchini Meatballs with Mango Coconut Sauce

Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!
Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

I’m often asked how I come up with recipes, and to be honest it’s a bit of a mystery to me most of the time too. These Thai Zucchini Meatballs with Mango Coconut Sauce are definitely no exception. It was really just a craving for meatballs along with the idea, (and again I have no idea where I came up with this idea – maybe something I saw?) that mango and coconut would make a really great sauce with something savory.

From there I added zucchini for moistness in the meatballs, a few spices that sounded good, and it turned out to be a new favorite in our house. And that’s it, there’s not a whole lot of rhyme or reason to how I cook other than what I’m craving, along with whatever ingredients sound good together!

Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!
Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

A few weeks ago I made my Bacon Wrapped Ranch Meatloaf and I used grated zucchini in it as well. It turned out to be such a great combo along with almond flour, that it’s now my go-to when it comes to making meatballs and meatloaf.

Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

How to Make this recipe:

  1. Mix together everything for the meatballs.
  2. Next brown them in a skillet which creates so much awesome flavor.
  3. Remove the meatballs from the skillet and set them aside.
  4. Sauté the ginger and garlic before adding the spices and coconut milk.
  5. Add the meatballs back to the pan. Simmer just until they’re done in the middle, and the sauce is slightly thickened.
  6. Season to taste and add the fresh diced mango.
  7. Serve right away with your choice of sides! My favorite is steamed jasmine rice and toasted cashews with lime wedges.
Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

Variations:

  1. You can use ground turkey, pork, or beef for these meatballs. My favorite is ground pork.
  2. If you don’t have coconut aminos, you can sub in soy sauce or tamari instead. Be careful to read the labels if you’re strictly gluten free since soy sauce and tamari aren’t always gluten free.
  3. You can use any type of ripe mango you can find, however Champagne mangos are definitely the best flavor and texture.
Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

Tips:

Freshly minced ginger and garlic are worth the small amount of effort because the flavor is really that much better. Also this is a simply flavored recipe, so you’ll be rewarded for your efforts on the garlic/ginger front!

Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

I sure hope you’ll enjoy these fun meatballs as much as well have. They’ve been a fun change of pace, and they’re so easy to make as well, which is always a bonus in my book!

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Thai Zucchini Meatballs with Mango Coconut Sauce | Get Inspired Everyday!

Thai Zucchini Meatballs with Mango Coconut Sauce


  • Author: Kari
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

These meatballs are so easy to make, perfectly moist, and a great change of pace on the dinner table!


Ingredients

Zucchini Meatballs:

1 pound ground pork, turkey, or beef

2 Tablespoons each, coconut aminos and fish sauce

1 clove garlic, minced

1 Tablespoon minced ginger

1/2 Teaspoon sea salt

1/2 Teaspoon ground black pepper

1 cup almond flour

1 egg

1 cup grated zucchini, from 1 small

1 Teaspoon lime zest, grated with a microplane grater

2 Tablespoons avocado oil

Coconut Mango Sauce:

1 clove garlic, minced

1 Teaspoon minced ginger

2 Teaspoons lime zest

1 Teaspoon ground coriander

1/2 Teaspoon ground turmeric

1/2 Teaspoon red pepper chili flakes

1 Tablespoon fish sauce

1 – 13.5 ounce can coconut milk

2 cups diced mango, 1/2″ cups from 1 pound champagne mangos

Serve With:

Freshly steamed rice or cauliflower rice for Whole30

Freshly chopped cilantro, lime wedges, and toasted cashews


Instructions

Mix together all the ingredients for the meatballs, except the avocado oil. Form the meat mixture into meatballs about 2″ in diameter, you will have around 24. Heat a large skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the meatballs in 2 batches to brown the sides.

Remove the meatballs from the pan and set them aside. Add a touch more oil if necessary along with the garlic and ginger called for in the sauce portion of the recipe. Sauté until fragrant, stirring, about 1 minute. Add the lime zest, coriander, turmeric, chili flakes, fish sauce, and coconut milk.

Stir, scraping up any browned bits from the bottom. Then add the meatballs back to the pan, and simmer until the meatballs are done, and the sauce is thickened, about 8-10 minutes.

When the meatballs are done, season the sauce to taste with sea salt, and add the diced mango to the pan. Stir to combine, being careful not to break up the meatballs. Serve immediately with your choice of sides.

Notes

To make sure this is Whole30, be sure and check the labels of each ingredient. Fish sauce in particular often has added sugar to watch out for.

Keywords: Gluten free, Dairy free, Paleo, Whole30, Grain free

22 Comments on “Thai Zucchini Meatballs with Mango Coconut Sauce”

  1. Just back from Mexico last month. Mango Mango Mango!
    Love coconut + mango together and do add this duo into my meals so will
    love trying this recipe. I make meatballs with turkey and grated veggies.
    Not sure why the almond flour needed? Sure sounds SO good and is on my ‘to make’ list!

    1. Oh fun, I bet you had a wonderful time! I add a bit of almond flour to my meatballs as a replacement for breadcrumbs and I find it makes the texture better as well! 🙂

  2. I love adding veggies to ground meat recipes, and zucchini is just perfect for that! And that sauce is amazing!

  3. Love the hidden veggies in the meatballs, but that mango sauce is the real winner! I could just drink that on its own.

  4. What a great way to sneak zucchini into a meal! I think I have everything I need for these meatballs – I can’t wait to try them!

  5. That coconut mango sauce was so creamy and delicious – loved it! Great addition adding the zucchini in with the meatballs, this dinner was perfect comfort food but with a thai twist!

  6. The way all the flavors blended was magical!! My kiddos didn’t even notice the zucchini…picky little suckers! And the sweetness from the mango convinced them to it it!

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