Curry Chicken Meatballs with Mango Rice and Broccoli

What You’ll Need

Meatballs:

• 1 lb ground turkey

• 1 lb ground chicken

• 1 cup breadcrumbs

• 2 whole eggs

• 1/4 cup chopped cilantro

• 1/4 cup lime juice

• 1 tbsp minced garlic

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp ground ginger

Mango Rice:

• 4 cups cooked white rice

• splash of lime juice

• 1/2 tsp ground ginger

• salt and pepper to taste

• 1 mango, diced

• more cilantro (optional)

Curry Sauce:

• drizzle of oil (olive or coconut)

• 1/2 cup diced white onion

• 1/2 tbsp minced garlic

• salt and pepper to taste

• 1/2 tsp ground ginger

• 1/4 tsp ground mustard seed

• 2 tbsp red curry paste

• 1 can lite coconut milk

For Serving:

• steamed broccoli

• fresh cilantro

• mango slices

• lime wedges

How To:

1. Preheat oven to 375ºF and prepare a sheet pan with parchment paper. Spray the parchment paper with a light coating of oil.

2. In a large bowl, add all of the meatball ingredients and mix until everything is combined.

3. Scoop the mixture into tablespoon size meatballs, arrange on the prepared baking sheet and bake for 20 minutes (or until they reach 165ºF internally).

4. While the meatballs are cooking, make the rice - mix the cooked rice, diced mango, lime juice, salt, pepper, ginger and optional cilantro. Set aside.

5. Next, make the curry sauce. To a sauce pan, add the oil and the diced onions. Cook on medium heat for 2-3 minutes, then add the garlic and cook for another minute or until fragrant. Add the spices, curry paste and coconut milk. Stir to combine and bring to a low boil. Remove from heat and finish off with a splash of fresh lime juice.

6. Coat the meatballs in the curry sauce and serve over the mango rice with a side of the steam broccoli. Top with more cilantro and garnish with mango slices and lime wedges.

Perfect for a weeknight dinner or a meal prep lunch!