Smokey Mango Basil Meatballs with Sweet Ginger Sauce


It’s Monday, therefore I am going to keep this simple and just give you the recipe!  Mostly because my hubs and I started watching the new X-Men movie last night and I can’t wait to finish it.

I was trying to come up with something for dinner and saw a bunch of my favorite foods in the fridge…mango, fresh basil, red bell pepper, and grass-fed ground beef.  At first I was hesitant to combine them but I’m so glad I did!  These turned out really good!  Once again, I ran some over to my neighbor to taste test for me and he loved them.  FYI, my neighbor is also my brother-in-law.  He too has celiac so I quite often share some of my new recipe creations with him.  I should also mention that both of my girls LOVED these and asked me to pack them for their lunch tomorrow.  #winning!

Smokey Mango Basil Meatballs With Sweet Ginger Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

Perfect meatballs for a dinner party or jazzing up a weeknight meal!

INGREDIENTS

Meatballs

  • 2 pounds grass-fed ground beef (pork, bison, etc)
  • 1/2 cup fresh basil, packed and cut into a chiffonade (or chopped small)
  • 1/2 of a sweet onion, diced small
  • 1/2 of a red bell pepper, diced small
  • 1/2 of a mango, reserve the other half for the sauce
  • 5 cloves garlic, minced
  • 1 large, pastured egg
  • 1 Tb + 1 tsp Smoked Paprika (aka Spanish Paprika)
  • 2 1/2 tsp dried ginger
  • 1 1/2 tsp smoked sea salt (I buy mine in bulk from Whole Foods)
  • 1 tsp black pepper

Sauce

  • 1/2 of an avocado
  • 1/2 of a mango
  • 1/4 cup + 1 Tb coconut milk (may need more for thinning)
  • 1 1/2 tsp dried ginger
  • 3/4 tsp garlic powder
  • 2 pinches sea salt
  • pinch black pepper

DIRECTIONS

  1. Preheat oven to 375*.  Prep everything according to ingredients list.
  2. In a large mixing bowl, using hands or a wooden spoon, combine all of the ingredients for the meatballs.
  3. Once fully combined, form into meatballs about the size of a heaping tablespoon.
  4. Place meatballs on two parchment or silpat lined baking sheets.
  5. Bake for 25-28 minutes or until thermometer reaches 160*.  Meatballs should be turning golden on the outside.
  6. While meatballs are baking make the sauce by adding all ingredients into a small food processor, or ninja bullet and combine until smooth.  Place in refrigerator until ready to serve.
  7. ENJOY!

http://www.paleohope.com

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