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

Thai Zucchini Meatballs with Mango Coconut Sauce

  • Author: Kari
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


These Thai Zucchini Meatballs with Mango Coconut Sauce are so easy to make, perfectly moist, and a great change of pace on the dinner table! They’re gluten free and dairy free as well as paleo. The zucchini keeps them perfectly moist and the almond flour holds them together. Pair those savory meatballs with a creamy coconut mango sauce, and you have a crowd pleaser you’ll want to make every week!



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, optional and you can omit

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

113.5 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


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.


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.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian

Keywords: Thai Meatballs, Thai Meatballs Coconut Milk, Thai Meatballs Turkey, Thai Pork Meatballs