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Thai Zucchini Meatballs with Mango Coconut Sauce

Kari
  • 40 minutes
  • Serves 4

INGREDIENTS

Zucchini Meatballs:

1 lb

ground pork, turkey, or beef

2 tbsp

each, coconut aminos and fish sauce

1 clove

garlic, minced

1 tbsp

minced ginger

1/2 tsp

sea salt

1/2 tsp

ground black pepper

1 cup

almond flour

1

egg

1 cup

grated zucchini, from 1 small

1 tsp

lime zest, grated with a microplane grater

2 tbsp

avocado oil

Coconut Mango Sauce:

1 clove

garlic, minced

1 tsp

minced ginger

2 tsp

lime zest

1 tsp

ground coriander

1/2 tsp

ground turmeric

1/2 tsp

red pepper chili flakes

1 tbsp

fish sauce

1 oz

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