# Components:
→ Meatballs
01 - 1.1 lb ground chicken or turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 large egg
06 - 3.2 tbsp breadcrumbs
07 - 1 tbsp fresh cilantro, chopped
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Mango Coconut Curry Sauce
10 - 1 tbsp vegetable oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 tbsp curry powder (mild or hot)
15 - 1/2 tsp ground turmeric
16 - 13.5 fl oz coconut milk (full-fat, 1 can)
17 - 6.8 fl oz mango purée (fresh or canned)
18 - 1 tbsp lime juice
19 - 1 tbsp soy sauce
20 - 1 tsp brown sugar
21 - 1 fresh red chili, sliced (optional)
22 - Salt and pepper to taste
→ For Serving
23 - Fresh cilantro, chopped
24 - Steamed jasmine rice or naan
# Method:
01 - Set oven to 390°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground meat, grated onion, garlic, ginger, egg, breadcrumbs, cilantro, salt, and pepper until just combined.
03 - Shape the mixture into approximately 1.2-inch diameter meatballs and arrange evenly on the prepared baking sheet.
04 - Bake in the oven for 15 to 17 minutes until golden brown and cooked through, then remove and set aside.
05 - Heat vegetable oil in a large sauté pan over medium heat; add chopped onion and cook for 2 to 3 minutes until softened.
06 - Stir in garlic, ginger, curry powder, and turmeric; sauté for 1 minute until fragrant.
07 - Add coconut milk, mango purée, lime juice, soy sauce, brown sugar, and sliced chili if using; bring to a gentle simmer.
08 - Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
09 - Add baked meatballs to the curry sauce and simmer for 5 minutes to meld flavors and warm through.
10 - Adjust salt and pepper to taste; garnish with fresh cilantro and serve hot with jasmine rice or naan.
