Make the Chutney: Dice up the mango, onion, pepper, and ginger. Heat some oil in a pan and add the chile flake. Cook 1 minute. Next add the onion and pepper. Cook 2 minutes. Next add the ginger. Add the mango. Add the brown sugar, vinegar, and juice from the orange. Cook on low for 45 minutes or until it becomes jelly like.
Make the Meatballs: Put the spinach, green onions, habaneros (with seeds removed), and garlic into the food processor and blend until it makes a paste. A little bit of oil will help this process.
Mix this paste with the pork and feta. Roll out all your bite sized meatballs, and steam them for about 6 minutes until cooked through.
Serve the meatballs with the chutney as a dipping sauce.
More About This Recipe
- If you've been looking for a new appetizer or game day snack with a bit of a twist, look no further than these Spicy Green Pork Meatballs with Mango Chutney.Beware! There's a little kick of raging habanero in there!These meatballs went awesome with a simple mango chutney. I steamed these meatballs to retain the awesome green color. Normally I like to fry or broil meatballs, but I didn't want them to become brown.Serve them up on a nice white platter with the mango chutney spooned over the meatballs. The vibrant colors in this dish are amazing.
Mango Coconut Meatballs
We love the flavor of coconut and mango – and when I couldn’t find my favorite coconut mango meatballs at the store, I thought I’d make them at home.
They’re the greatest blend of spicy and sweet – and the mango plus the coconut milk makes a perfectly moist meatball every single time. They’re quick enough to make on a weeknight and they would make a great appetizer or meal prep recipe.
- Quick Glance
- 25 M
- 1 H, 20 M
- Makes about 1 1/2 cups
Special Equipment: Canning jar and lid cheesecloth (optional)
Ingredients US Metric
- 1 pound unripe green mangoes (or mangoes that are as unripe as possible), washed
- 1 tablespoon mild vegetable or olive oil
- 1 large red chile, finely diced
- One (2-inch) cinnamon stick
- 2 teaspoons coriander seeds
- 8 green cardamom pods, cracked
- 5 cloves
- 2 star anise
- 1 cup cold water
- 1/2 teaspoon garam masala
- Generous 3/4 cup unrefined brown sugar
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons apple cider vinegar (optional)
Peel the mangoes and discard the skins. Slice the fruit away from the pit and then cut the fruit into 3/4-inch (2-cm) dice.
Place a heavy-bottomed saucepan over medium heat and add the oil. Toss in the chile, cinnamon, coriander seeds, cardamom, cloves, and star anise and cook for 30 seconds. (If you have cheesecloth, first bundle the whole spices in the cloth before tossing them in the pan.) Add the mango chunks, water, garam masala, sugar, and salt. If your mangoes are fairly ripe and sweet, add the vinegar. Bring to a boil and gently cook, uncovered and stirring frequently, until the chutney is nice and thick with very little liquid remaining and the liquid that is remaining is no longer runny, anywhere from 50 to 80 minutes. You’ll need to stir the chutney more and more frequently toward the end of cooking to ensure it doesn’t stick to the pan and scorch.
Remove the pan from the heat and let it cool for 10 minutes. If using cheesecloth, remove and discard the bundle of spices. If not using cheesecloth, you may wish to remove the whole spices with a spoon. Spoon the slightly cooled chutney into a clean jar. Let cool to room temperature before screwing on the lid and stashing the chutney in the fridge. (The chutney will keep for up to several weeks.)
Recipe Testers' Reviews
Who knew you could make chutney at home? We’re so impressed with the simplicity of this recipe coupled with its outstanding flavor, we have to give it a gold star! This is one for the recipe box. In fact, it’s so simple, delicious, and beautiful that I may end up making it for Christmas gifts next year! The recipe was simple and came together easily. As usual, the most labor was spent measuring, peeling and chopping. Once the ingredients were ready, it literally took about 2 minutes to put it together on the stove top. We brought it to the boil and reduced to a simmer and then set the timer for 10-minute intervals. Every 10 minutes we would check the progress, stir, and reset the timer until the chutney was “done.” The simmering process took a full hour. I used 1 tablespoon cider vinegar as our mango wasn’t all that sweet but the amount of brown sugar kind of put it in the cloyingly sweet area. If I make it again, I will heat the spices in the oil as directed but then place them in a cheesecloth so they can be removed later. We found the crunch of the whole spices distracting in some cases and just unpleasant in others. Being able to easily remove the spices would help with this (although it would diminish the beautiful presentation with the star anise floating there). I would probably decrease the amount of sugar but I don’t know if the amount used is needed to create the “jam-like” consistency. It just seemed much sweeter than the chutneys we are used to.
I'm not sure which was better—the finished taste or the cooking aroma of this lovely chutney. The chile adds some heat which is a great contrast against the sweet fruit and sugar, and the combination of spices makes this a winning condiment. I used it alongside a spicy lamb curry, but I think it would also be fantastic atop some grilled chicken or firm white fish. I used a jalapeno instead of a red chile since that’s all that I could find. I partially seeded it and this resulted in a perfect amount of heat for us. Cook time was accurate at 1 hour to make a thick chutney. The chutney didn't really begin to thicken noticeably until the 45 minute mark and it did need to be stirred frequently after that. At the 1 hour point, there was very little liquid left, mostly just soft fruit sort of melded together. Overall, fantastic flavor. The combination of all the spices really makes it special.
Chutney for me is always associated with mango and curry. I also use it with some pork and meat dishes. This is an easy-to-make and delicious recipe. It has visible chunks of mango all through it, soft but with all that sweet and sour taste given by the sugar and vinegar and a great combination of spices that gives it a rich flavor. I used a red cayenne chile pepper and 2 tablespoons cider vinegar.
With its exotic combination of flavors, this mango chutney was easy to make and we quickly used it all up. The chutney had a nice “bite” to it. Lucky for me, I bought extra mangoes and so I'll make it again soon. The only direction I found vague was whether my mango was too sweet. I did use the apple cider vinegar. I like the taste of the chutney straight but used it all up in two recipes—a cheese ball and cocktail meatballs.
After lunch at an Indian restaurant coupled with a trip to the Indian grocer, we went home to make this chutney. We had set the stage well and this was an easy way to prolong the wonderful lunch experience. We used a serrano chile pepper and no apple cider vinegar. The serrano pepper, while a lovely red color in the chutney, did nothing for spicing up the flavor. We agreed that it needed a little more zip and squirted in a splash of Sriracha, not once, but twice, tasting in between so as not to overpower the chutney. It did, in fact, make a small jarful, and, as a condiment, the number of servings is largely dependent on how much you use as an accompaniment to a dish and what that dish is. Since we didn’t put a lid on it right away, it was easy to grab a spoon and have a little nibble while walking by or when opening up the fridge, and the whole small jar could easily disappear while snacking this way. My short list of ways to use this include as a condiment with Indian food, on crackers with cream cheese, on a cheese plate or tray, on toast, as a side to scrambled eggs or inside of an omelet, or tucked inside of a grilled cheese sandwich. When I asked my chutney-tasting partner, she suggested adding it to sandwiches, in or on white bean dip, in black bean soup (I especially love this one!), over raw oysters, with sautéed white fish, and puréed into vinaigrette for a salad served with Indian food.
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Crock-Pot Kung Pao Meatballs
I was at the grocery store last week and discovered big bags of frozen turkey meatballs on manager markdown. At just $1.99 per bag I could not resist and bought up 5 big bags of them to stash in my freezer.
Frozen meatballs are always great to have on hand for party appetizers of course. But my family also really enjoys them for dinner too.
There is just something about the fun meatballs shape that is kid-friendly.
I whipped up these Kung Pao meatballs in a flash early one Saturday morning and tossed them in the slow cooker.
And we ate them for lunch that day. I put them on a pretty platter, stuck some toothpicks on the meatballs and set them out on the kitchen island along with a bowl of the sauce for dipping.
I also set out some other finger foods like sliced veggies and apple and the kids and I had a little “no special occasion” party and they LOVED it.
I think there is just something about eating with toothpicks that made this such a fun lunch for the kids.
Normally I like things a little on the spicy side, but because I was serving this to kids (ages 7 to 13) I toned it down on the crushed red pepper flakes and only used a pinch.
But feel free to use more if you like it hot!
And if you want to make this a full on meal here is what I suggest…double the sauce ingredients. Cook the meatballs as directed in the recipe below. And then make up some white or brown rice and steam or stir-fry up some veggies.
My family loves Asian meatballs served this way with veggies and rice and it is just a little something different to make other than traditional stir-fry.
Thai Mango Chicken Curry
The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES. Seriously. (Or if you’re after a classic Thai Red Curry with Chicken, here it is.)
Ever since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple of weeks ago, I’ve been going a little mango-mad.
Mango sorbet. Mango cheesecake. Mango marinade (seriously SO GOOD!). Mango salsas.
I don’t want to overwhelm you with mango recipes so I decided to pick one more to share this summer. And really, there was no contention.
This Thai Mango Chicken Curry. There are no words. Honestly, I think it’s the best “from scratch” invention to come out of this kitchen for a while. LOOK how thick and saucy it is! With 1/3 less calories.
Everyone loves a great curry, especially creamy coconut milk ones. But I rarely have Thai curries midweek because of the calories….WOWZER! Coconut milk is seriously loaded with calories. There are 920 calories / 3,850 kilojoules in one 400g/13oz can of coconut milk. Did you know that??
Sure, you could go low-fat coconut milk. But it’s nowhere near the same……Those who have tried it will know exactly what I’m talking about when I say that the curry sauce is watery instead of creamy.
So the awesome discovery I made?? Switch out half the coconut milk with mango puree. That’s right, mangoes! In puree form it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With less than 1/3 of the calories of coconut milk.
And in case you are concerned, NO it’s not too sweet! Coconut milk is sweet anyway, so it basically replaces that. Plus, here are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken broth/stock (thins out the mango, adds extra flavour depth).
There is no way anyone would taste this Thai Mango Chicken Curry and think “this is sweet”.
To be clear – I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it simply because I thought it would be delish – and it blew me away. And my taste testers. Especially when I told them it was so much healthier than the usual red curry!
This is the very first recipe I’m sharing which uses a store bought curry paste. And it’s in response to a request from a friend who mentioned that curries she makes using store bought curry paste just never tastes as good as restaurant curries.
There’s no denying that a made-from-scratch curry paste makes a difference. But you know what? The bigger factor is using store bought curry paste properly – freshening up the flavours by sautéing it with onion, garlic, ginger and chillies.
And the ultimate tip I have? KAFFIR LIME LEAVES. That is the key. They smell limey but are earthier, and when you plonk them into the sauce to simmer away, that is when the magic happens and you’ll make a curry that rivals a restaurant one.
I need to stop here. Otherwise I’ll write a thesis.
I really hope you try this Thai Mango Chicken Curry. I can’t stress enough how delicious it is! Thick, creamy, EXTRA saucy with less calories. *Eyes fluttering* Thai curry heaven. – Nagi x
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I remember when I was a kid we used to have quite a close knit church community where I grew up. One of the things my mom used to take care of was supplying the churchgoers with meals for Sunday lunch, and these Curry Meatballs always found their way on the plate with an array of cold pasta salads, carrot salad made with jello and a smorgasbord of cold meats.
These Curry Meatballs is best when it has spent a few days in the fridge, soaking up all the sweet curry sauce into the meat. It is served cold, as part of a snack platter or dished up with other cold meats and salads.
This is my second installment for [email protected], using their superior quality beef mince &ndash last week I did this amazing Best Beef Burgers &ndash with a delicious and easy homemade beef mince patty recipe.
It is actually a pretty easy recipe, and the sauce is made separate and poured over the scorching hot meatballs as they come out the oven. Once cooled down, store it in the fridge for three days before serving &ndash simply delectable!
I love my meat supplier to bits! Don&rsquot you think these guys [email protected] are the bees knees? They are always on par with the quality of their meats &ndash and seeing that the Beef Mince is only R39.95 per kilo, I&rsquod say you&rsquod better stock up! Have a good week!
You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts and starts to bubble. Serve hot.
Chutney pairs beautifully with the rich flavors of venison and lamb as well as duck and other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.
Korean meatballs are usually made with Gochujang chili paste, but honestly I didn’t want to look for it at the grocery store or go to the Asian market, so I just used Sriracha sauce instead and they were still plenty spicy and utterly delicious. There’s also plenty of garlic, which makes me very happy, and chopped green onions among other staple meatball ingredients.
Of course, what makes these meatballs stand out, is the apricot glaze which is where the sweet and spicy part comes in. It’s such a simple glaze, only 3 ingredients, apricot jam, soy sauce and Sriracha sauce, but totally makes these meatballs go from good to sensational.
There is arguably no dish that does not go well with a salad. Salads give a lighter vibe to any heavy dish and turn it into a nutritious meal. And whatever type of meatball you are serving, there is at least one salad that goes perfectly well with it.
If you&rsquore making Asian-inspired meatballs, a nice green salad with an Asian dressing, such as a Thai chopped salad, would make an excellent side.
If you prefer the classic Spaghetti and meatballs or a flavorful Italian-inspired meatball, go for a mixed green salad loaded with various leaves.
Going Greek? Serve a chopped Greek salad on the side.
A tangy coleslaw is great with Buffalo meatballs.
Having a barbecue meatball dinner? Pair it with a spicy black bean salsa!
I love Chinese take out so when I successfully make an asian inspired recipe to satisfy my cravings, I am one happy gal. Some of my other favorite asian inspired recipes are Grilled Bourbon Chicken, Pepper Steak and Honey Teriyaki Drumsticks or Salmon.
Roasted pork tenderloin with a sweet and spicy glaze topped with a fresh mango salsa. Your taste buds will be tantilized with each bite you take.
Even if you have no intentions of celebrating the Chinese New Year, this is a tasty way to make a pork tenderloin if you are looking for something different.
Could you make this with chicken? Sure! This would be fabulous over a chicken breast if pork is not your thing.
I served this with my own coconut rice creation that my husband loves (recipe coming soon) and he literally cleaned his plate! You could also serve this over steamed jasmine rice for a simple side dish. Enjoy!
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