Go Back
–+ servings
Mango Thai Red Curry Meatballs

Mango Thai Red Curry Meatballs in Just 30 Minutes

Mango Thai Red Curry Meatballs blend tender meatballs with a delightful coconut curry sauce, bringing authentic Thai flavor to your table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can substitute with ground chicken or turkey.
  • 1 teaspoon Salt Use sea salt for finer taste.
  • 1 teaspoon Pepper
  • 1 teaspoon Red Pepper Flakes Adjust based on your preference for spice.
  • 2 cups Cauliflower Rice Can be replaced with white rice or quinoa.
  • 1 cup Onions Use shallots for a milder flavor.
  • 1/4 cup Chopped Cilantro Basil can substitute for a different twist.
  • 1 tablespoon Minced Ginger Fresh is ideal.
  • 3 cloves Minced Garlic Can use garlic powder if needed.
For the Sauce
  • 2 tablespoons Coconut Oil Can be swapped with avocado or olive oil.
  • 1 cup Bell Peppers Any color works, or substitute with zucchini.
  • 1 can Coconut Milk Use full-fat for richness.
  • 2 tablespoons Red Curry Paste Look for vegan options.
  • 1 tablespoon Fish Sauce Soy sauce can replace for a vegetarian version.
  • 1 tablespoon Coconut Aminos
  • 1 cup Chopped Mango Fresh is best.
  • 2 tablespoons Coconut Sugar Brown sugar or honey can be used as substitutes.

Equipment

  • Mixing bowl
  • Baking sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  2. In a large mixing bowl, combine ground beef, salt, pepper, red pepper flakes, cauliflower rice, onions, chopped cilantro, minced ginger, and minced garlic. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  3. Bake the meatballs for approximately 20 minutes, or until browned and firm to the touch.
  4. While the meatballs are baking, heat coconut oil in a large skillet over medium heat. Add sliced bell peppers, onions, and minced ginger. Sauté for about 5 minutes.
  5. Stir in coconut milk, red curry paste, fish sauce, coconut aminos, chopped mango, and coconut sugar into the skillet. Mix well and let the sauce simmer for about 5 minutes.
  6. Once the meatballs are cooked, transfer them into the skillet with the sauce. Gently stir to coat the meatballs with the sauce and heat everything through.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 3mg

Notes

Serve over cauliflower rice for a lighter option or with a refreshing Mango Lemonade for a complete meal.

Tried this recipe?

Let us know how it was!