Discover the perfect fusion of sweet, savory, and tangy flavors in this Thai Zucchini Meatballs with Mango Coconut Sauce recipe. Juicy zucchini meatballs are infused with classic Thai spices and paired with a creamy, tropical mango coconut sauce. It’s a wholesome and flavorful dish that’s as unique as it is satisfying.
Ingredients
Zucchini Meatballs:
- 1 pound ground pork, turkey, or beef
- 2 tablespoons coconut aminos
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 1/2 teaspoon sea salt (optional)
- 1/2 teaspoon ground black pepper
- 1 cup almond flour
- 1 egg
- 1 cup grated zucchini (from 1 small zucchini)
- 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 chili flakes
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 cups diced mango (about 1 pound of champagne mangos, diced into 1/2-inch pieces)
Instructions
- Prepare the Zucchini Mixture: NIn a large bowl, combine the ground meat, coconut aminos, fish sauce, garlic, ginger, sea salt (if using), and black pepper. NAdd almond flour, egg, grated zucchini, and lime zest. Mix thoroughly until well combined.
- Shape and Cook the Meatballs : Form the mixture into 1-inch meatballs. Heat avocado oil in a spacious skillet over medium heat. Working in batches, cook the meatballs, turning them occasionally, until they’re golden on all sides and fully cooked through, about 10-12 minutes. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Cook over medium heat for 1-2 minutes, stirring, until aromatic.
- Add Spices and Liquid: Stir in lime zest, ground coriander, turmeric, and red chili flakes. Pour in the fish sauce and coconut milk, stirring to combine.
- Add the Mango and Simmer: Add the diced mango to the skillet and bring the sauce to a gentle simmer. Simmer for 5-7 minutes, letting the flavors blend together and the sauce thicken a bit.
- Combine and Serve: Return the meatballs to the skillet, tossing them gently in the sauce to coat. Cook for an additional 2-3 minutes. Garnish with fresh cilantro if desired and serve warm over rice or noodles.
Conclusion:
These Thai Zucchini Meatballs with Mango Coconut Sauce are a vibrant and flavorful dish that brings Thai-inspired cuisine to your table. Perfectly spiced meatballs paired with the creamy, tropical sauce create a meal that’s hearty yet light, and bursting with exotic flavors. Serve it for dinner or impress your guests at a gathering!
Thai Zucchini Meatballs with Mango Coconut Sauce
Juicy zucchini meatballs with Thai-inspired flavorspaired with a creamy and sweet mango coconut sauce for a delicious and uniquedish.
Ingredients
Zucchini Meatballs:
- 1 pound ground pork turkey, or beef
- 2 tablespoons coconut aminos
- 2 tablespoons fish sauce
- 1 clove garlic minced
- 1 tablespoon minced ginger
- 1/2 teaspoon sea salt optional
- 1/2 teaspoon ground black pepper
- 1 cup almond flour
- 1 egg
- 1 cup grated zucchini from 1 small zucchini
- 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 chili flakes
- 1 tablespoon fish sauce
- 1 can 13.5 ounces coconut milk
- 2 cups diced mango about 1 pound of champagne mangos, diced into 1/2-inch pieces
Instructions
- Prepare the Zucchini Mixture: NIn a large bowl, combine the ground meat, coconut aminos, fish sauce, garlic, ginger, sea salt (if using), and black pepper. NAdd almond flour, egg, grated zucchini, and lime zest. Mix thoroughly until well combined.
- Shape and Cook the Meatballs : Form the mixture into 1-inch meatballs. Heat avocado oil in a spacious skillet over medium heat. Working in batches, cook the meatballs, turning them occasionally, until they’re golden on all sides and fully cooked through, about 10-12 minutes. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Cook over medium heat for 1-2 minutes, stirring, until aromatic.
- Add Spices and Liquid: Stir in lime zest, ground coriander, turmeric, and red chili flakes. Pour in the fish sauce and coconut milk, stirring to combine.
- Add the Mango and Simmer: Add the diced mango to the skillet and bring the sauce to a gentle simmer. Simmer for 5-7 minutes, letting the flavors blend together and the sauce thicken a bit.
- Combine and Serve: Return the meatballs to the skillet, tossing them gently in the sauce to coat. Cook for an additional 2-3 minutes. Garnish with fresh cilantro if desired and serve warm over rice or noodles.