Will make again, and will think of more things to put this mango sauce on!
Source: Ambitious Kithen | Serves: | Time: 45 Min
Changes: veganized; replaced ginger with allspice; served with cauliflower rice.
Ingredients
Meatballs
1 lb ground Beyond Meat
2-3 tbsp coconut or almond flour
⅓ cup finely diced cilantro
¼ cup finely diced red onion
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
½ tsp allspice
½ tsp ground cumin
½ tsp turmeric
¼ tsp cayenne pepper
½ tsp salt
Freshly ground black pepper
1 tbsp toasted sesame oil
Coconut mango sauce
1 (15 ounce) can light coconut milk
1 ½ cup diced mango (can use frozen, just make sure you thaw it first)
2 tablespoons gluten free soy sauce (or coconut aminos)
Add-ins
1 red bell pepper, julienned
¾ cup frozen peas
Garnish
Chopped honey roasted peanuts
Diced green onion
Fresh cilantro
Hot sauce, if desired
To Serve
Grain of choice
Instructions
First, make your mango coconut sauce. Add coconut milk, diced mango, and soy sauce to a blender and blend until smooth. Set aside.
Next, form your meatballs. In a large bowl, add the Beyond Meat, flour, cilantro, red onion, jalapeño, garlic, allspice , cumin, turmeric, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them.
Reduce the heat to medium-low and add your mango coconut sauce to the pan with the meatballs. Cover the pan, reduce heat to low, and simmer for 20 minutes.
After 20 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered.
Serve with grain of juice. I served with cauliflower rice, actually. Garnish with scallions and cilantro.
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