Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 4 Servings
This dish is just too perfect not to share with you! You are so in for a treat, I’m telling you!
Ingredients:
For the Mango Slaw
1 ripe mango, thinly sliced
2 c thinly shredded purple cabbage
½ c packed cilantro, roughly chopped
2 green onions, whites, and tender green parts thinly sliced
2 tbsp lime juice
2 tbsp honey
1 tbsp chilli garlic sauce, (like sriracha)
1 tsp kosher salt
For the Meatball Glaze
3 tbsp honey
1 tbsp sesame oil
2 tbsp low sodium soy sauce or coconut aminos
2 tbsp chilli garlic sauce, (like sriracha)
2 cloves garlic, minced
1 tbsp grated ginger
2 tsp cornstarch
For the Meatballs
1 lb ground chicken
3 tbsp low sodium soy sauce or coconut aminos
3 tbsp panko bread crumbs, (you can omit, but the balls might be a little more difficult to roll)
2 cloves garlic, minced
1 tbsp grated ginger
2 green onions, whites, and tender green parts thinly sliced
To Assemble
5 ounces organic girl butter lettuce
sesame seeds for garnish, (optional)
chopped cilantro, (optional)
Directions:
Step 1: In a large mixing bowl, add the cabbage, mango, green onions, and cilantro. Stir until well mixed.
Step 2: In a separate small mixing bowl, add the honey, lime juice, salt, and chilli garlic sauce. Whisk until well mixed.
Step 3: Spread the dressing all over the slaw. Toss until well mixed.
Step 4: Cover the bowl and place it inside the fridge to marinate.
Step 5: In a medium mixing bowl, add all the ingredients for the meatball glaze. Whisk until well mixed.
Step 6: In a large mixing bowl, add all the ingredients for the meatballs. Use your hands to mix everything.
Step 7: Make small meatballs out of the mixture.
Step 8: Place a large skillet on the stove and turn the heat to medium-high.
Step 9: Add 2 tablespoons of olive oil and allow it to become hot.
Step 10: Add the meatballs and cook both sides until brown.
Step 11: Reduce the heat to medium-low, then pour the glaze over the meatballs. Toss until the meatballs are well coated.
Step 12: Cook the glaze for a few minutes until the texture becomes thick.
Step 13: Remove from the heat and serve right away. Enjoy!
Note:
These meatballs are best served with mango slaw and butter lettuce.
Nutrition Facts:
CALORIES: 260KCAL | CARBOHYDRATES: 28.8G | PROTEIN: 15.4G | FAT: 10G | SATURATED FAT: 2.6G | POLYUNSATURATED FAT: 1G | MONOUNSATURATED FAT: 0.9G | TRANS FAT: 0G | CHOLESTEROL: 56.3MG | SODIUM: 950MG | POTASSIUM: 150MG | FIBER: 1.5G | SUGAR: 20.8G | VITAMIN A: 345IU | VITAMIN C: 15.5MG | CALCIUM: 10MG | IRON: 0.2MG
