I’m often asked how I come up with recipes, and to be honest it’s a bit of a mystery to me most of the time too. These Thai Zucchini Meatballs with Mango Coconut Sauce are definitely no exception. It was really just a craving for meatballs along with the idea, (and again I have no idea where I came up with this idea – maybe something I saw?) that mango and coconut would make a really great sauce with something savory. From there I added zucchini for moistness in the meatballs, a few spices that sounded good, and it turned out to be a new favorite in our house. And that’s it, there’s not a whole lot of rhyme or reason to how I cook other than what I’m craving, along with whatever ingredients sound good together!
Let’s get started by making these Thai Zucchini Meatballs with Mango Coconut Sauce step by step!
A few weeks ago I made my Bacon Wrapped Ranch Meatloaf and I used grated zucchini in it as well. It turned out to be such a great combo along with almond flour, that it’s now my go-to when it comes to making meatballs and meatloaf. So first up you’ll mix the almond flour and the zucchini into the ground meat.
How to Make this Thai Zucchini Meatballs with Mango Coconut Sauce recipe:
Variations & Substitutions:
I sure hope you’ll enjoy these fun meatballs as much as well have. They’ve been such a fun change of pace. And they’re so easy to make as well, which is always a bonus in my book! 5 from 12 reviews 1 pound ground pork, turkey, or beef 2 Tablespoons each, coconut aminos and fish sauce 1 clove garlic, minced 1 Tablespoon minced ginger 1/2 Teaspoon sea salt, optional and you can omit 1/2 Teaspoon ground black pepper 1 cup almond flour 1 egg 1 cup grated zucchini, from 1 small 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 pepper chili flakes 1 Tablespoon fish sauce 1 – 13.5 ounce can coconut milk 2 cups diced mango, 1/2″ cups from 1 pound champagne mangos Serve With: Freshly steamed rice or cauliflower rice for Whole30 Freshly chopped cilantro, lime wedges, and toasted cashews Heat a large skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the meatballs in 2 batches to brown the sides. Remove the meatballs from the pan and set them aside. Add a touch more oil if necessary along with the garlic and ginger called for in the sauce portion of the recipe. Sauté until fragrant, stirring, about 1 minute. Add the lime zest, coriander, turmeric, chili flakes, fish sauce, and coconut milk. Stir, scraping up any browned bits from the bottom. Then add the meatballs back to the pan, and simmer until the meatballs are done, and the sauce is thickened, about 8-10 minutes. When the meatballs are done, season the sauce to taste with sea salt, and add the diced mango to the pan. Stir to combine, being careful not to break up the meatballs. Serve immediately with your choice of sides.
