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
Perfect meatballs for a dinner party or jazzing up a weeknight meal!
- 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
- 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
- Preheat oven to 375*. Prep everything according to ingredients list.
- In a large mixing bowl, using hands or a wooden spoon, combine all of the ingredients for the meatballs.
- Once fully combined, form into meatballs about the size of a heaping tablespoon.
- Place meatballs on two parchment or silpat lined baking sheets.
- Bake for 25-28 minutes or until thermometer reaches 160*. Meatballs should be turning golden on the outside.
- 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.