Jun 10
One pan cilantro chicken meatballs simmered in a creamy sweet mango coconut sauce! This one pan meal takes only 30 minutes, is packed with protein and veggies and will knock your socks off with flavor. Serve with rice, quinoa, cauliflower rice or over noodles! YUM.
I’m back with another one pan meal everyone is bound to obsess over. It’s seasonal, perfect for summer, and ABSOLUTELY PACKED WITH FLAVOR.
I’d like you to meet my cilantro chicken meatballs simmered in a easy, sweet mango coconut sauce. I’m in love and you will be too.
This recipe all started when I was digging around in my blog archives looking at some of my most popular dinner recipes. Most of them happened to be one pan meals: Mama’s Puerto Rican chicken and rice, Thai yellow curry chicken and rice and of course my tandoori chicken and rice.
Clearly I’m a one pan meal lover and so are YOU!
These healthy chicken meatballs are packed with SO much flavor, herbs and spices that it’s guaranteed to be your new favorite recipe.
To make these cilantro chicken meatballs you’ll need: ground chicken (or turkey!), egg, panko breadcrumbs, cilantro, red onion, jalapeno, garlic, ginger, cumin, turmeric and cayenne.
To make the meatballs gluten free: simply use gluten free breadcrumbs or 2-3 tablespoons coconut flour to help bind them together. I recently discovered these gluten free panko breadcrumbs and have heard amazing things.
We can’t deny the real star of this recipe though: SWEET MANGO COCONUT SAUCE.After I spotted a juicy, ripe mango on my counter, I knew what was about to go down: a sweet and savory mango coconut sauce for the meatballs to simmer in.
This mango sauce only requires only 3 ingredients: mango, light coconut milk and soy sauce (or coconut aminos!). First, you’ll brown the meatballs in a pan with oil, then you’ll add the mango coconut sauce on top, cover with a lid, then simmer for 20 minutes.
After that you’ll add your veggies, simmer for a few more minutes and serve with whatever you’d like!
Tips for making this recipe:
- You can use ripe mango or frozen thawed mango for the sauce — either will work!
- It’s important to use light coconut milk. Full fat coconut milk is too thick and won’t create as nice of a sauce.
- Serve them with any of the following to soak up all the extra sauce: brown rice, forbidden rice (aka black rice), quinoa, sweet potato noodles or zucchini noodles. My coconut cauliflower rice would be delicious too!
- You can use either ground chicken or ground turkey for this recipe. Do not use extra lean or the meatballs will be dry. I recommend using right around 93% lean for best results.
- Feel free to switch up the veggies based on what you have in your fridge.
More healthy one pan meals to try:
One Pan Ginger Chicken Meatballs with Peanut Sauce
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
One Pan Thai Coconut Yellow Curry Chicken & Rice
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
See how to make the cilantro chicken meatballs:
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If you make these chicken meatballs, be sure to leave a comment below and rate the recipe below! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
- Serves: 4 servings
- Serving size: 1/4 of recipe
- Calories: 392
- Fat: 21.1g
- Saturated fat: 9.0g
- Carbohydrates: 25.6g
- Sugar: 11.2g
- Fiber: 3.7g
- Protein: 24.9g
- For the meatballs:
- 1 pound 93% lean ground chicken (or lean ground turkey)
- 1 egg
- ½ cup panko breadcrumbs (or if GF sub 2-3 tablespoons coconut flour)
- 1/3 cup finely diced cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon toasted sesame oil (can also use avocado oil or coconut oil)
- For the coconut mango sauce:
- 1 (15 ounce) can light coconut milk
- 1 ½ cup diced mango (can use frozen, just make sure you thaw it first)
- 2 tablespoons gluten free soy sauce (or coconut aminos)
- Add-ins:
- 1 red bell pepper, julienned
- 3/4 cup frozen peas (or edamame)
- To garnish:
- Chopped honey roasted peanuts
- Diced green onion
- Fresh cilantro
- Hot sauce, if desired
- First, make your mango coconut sauce. Add coconut milk, diced mango, and soy sauce to a blender and blend until smooth. Set aside.
- Next, form your meatballs. In a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them.
- Reduce the heat to medium-low and add your mango coconut sauce to the pan with the meatballs. Cover the pan, reduce heat to low, and simmer for 20 minutes.
- After 20 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered.
- Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro, and top with hot sauce if desired. Serves 4.
You can use ripe mango or frozen thawed mango for the sauce -- either will work!
It's important to use light coconut milk. Full fat coconut milk is too thick and won't create as nice of a sauce.
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
Pin these cilantro chicken meatballs:
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This sounds so good! I am one of those cilantro haters though-if I leave it out will they be a bit bland? Would you recommend a replacement? Thanks!
My husband is also not a cilantro fan–actually tastes like soap to him!–so we sub flat leaf parsley any time a recipe calls for cilantro. It’s not exactly the same, but does give a nice freshness
You can simply leave out the cilantro and they’ll still be delicious! 🙂
This looks fabulous! I can’t wait to give them a try.
They’re delicious! Hope you love them!
I can’t wait to try the recipe, but am writing to give you thanks from the bottom of my heart for listing the nutritional values. Please write a cookbook! I am standing in line! For diabetics, there is a huge void of recipes listing the carb count. I love to cook, but am so frustrated that my favourite cookbook authors never do this. It makes cooking wonderful and healthy foods very difficult. I am so very glad I discovered you. ❤️ Thank you, thank you!
Thanks so much for your note, Lorette! I’m hoping that a cookbook is in the future. I’ll be sure to continue listing the nutrition info for everyone, too! Glad you’re finding recipes you love.
Made this tonight. Didn’t have bell pepper. Added green beans and edamame. Delicious! Thank you for the recipe!
Perfect! Glad you enjoyed!
I made this last night, and it was fantastic! Full of flavor and easy to put together. I was looking to change up my weeknight meal rotation and this was a winner.
So happy to hear that, Joy! Perfect weeknight dinner.
This sounds AMAZING!!! Except for a coconut allergy😔. How do you think it would be with almond milk??? I hate changing peoes recipes, but I love me some meatballs!!!
I’m not sure how it would be with almond milk. You could try cashew milk!
This looks so yummy! I’m not a big fan of mango though… do you have suggestions for a fruit substitute?
Thanks!
Hmmm you could try pineapple! 🙂
My husband and I had this last night and we both loved it! Very interesting blend of flavors that just works so well. Thank you for sharing!
So happy to hear that, Kayla! This was a fun one to create with all of those flavors, so I’m glad you both loved it.
Just made but this found it excellent. The flavours were quite different but in a good way. I would not recommend substitutes but I thought I had all the ingredients so didnt have cloves of garlic or ginger so used the bottled stuff. i have been cooking for a very long time & am quite good at so if I need to substitute it usually works. In this case I would stick to the ingredients exactly as shown in the recipe, mine was great but think it would have been even better with garlic cloves & fresh ginger & also the fresh cilantro.
I do recommend using fresh ingredients whenever possible, but glad you enjoyed regardless! Perfect for dinner.
Do you know if this recipe freezes well?
I assume it does, but haven’t tried it!
this looks amazing! I’m allergic to coconut and tree nuts, so I was wondering, what would you recommend as a substitute for the coconut milk? 😋
I don’t really have a substitute in this case, sorry!
SOOO good and the groceries for this recipe cost me less than $20! I doubled the recipe for leftovers. I wish I had left the seeds in the jalapeno for some more spice but it was still packed with flavor. The bell pepper was a great addition. I’m not a fan of peas and went a little light on them. I also added a handful of fresh spinach followed by rice then the sauce and meatballs. Definitely going to make again!
Perfect weeknight dinner! Love the addition of spinach (and I’m all about extra spice in this one). Glad you loved it, Erika!
I’m not much of a fan of sweet foods, but i think I will try to make the meatballs in a soup. Do you think that would work? Thank you.
I haven’t tried that, but if you do — I think you should brown or completely cook the meatballs first, then add them to the soup.
Hi there! I made this last night and it was DELICIOUS! Thank you for the recipe! Just a tip for something I did, I only had 99% fat free ground turkey (I’m doing weight watchers, so that is what I keep in my freezer), so to avoid some of the dryness you warned about, I added a small shredded zucchini to the mix. It turned out great and didn’t take away from your flavors at all.
Thanks again for the inspiration!
Hi Rachael! Amazing – so happy you loved it and great tip with adding some zucchini!
This was a fantastic meal that was adult and kiddo approved in my house! And relatively easy to put together. My three kids (ages 1, 3, 5) all gobbled it up and asked for seconds. So many wonderful flavors together. I would rate this 5 stars for sure, but my iPhone won’t let me pick more than 3 stars on your scale.
Amazing! I’m so glad everyone loved it. We’re working on a fix for the stars – thank you for the heads-up!
This is one of my favorite recipes! So good!
Amazing! So happy to hear that.
There is only one word for this recipe: gorgeous! Well balanced flavours, easy to prepare, healthy. Love it.
Absolutely! So happy you loved this one.
This was so good! My husband and kids approved too. And leftovers (not many) were great reheated. Definitely adding it to our regular rotation. Thanks 😀
So happy to hear that! These make some of my favorite leftovers (better than takeout!)
For all those who actually read comments to decide if they want to try a recipe…try it! This recipe was so easy and delicious. I used turkey as my meat; I did not add the egg or bread crumbs to mine, but they turned out great and flavorful. I’m gluten free and didn’t have coconut flour on hand. I also used full fat coconut milk and it wasn’t too thick imo. My daughter only had one negative and that was bc my mango was ripe and super sweet. So if you want something not as sweet, don’t use a ripe mango. I personally loved it and had no complaints.
Glad those little swaps worked out! Such a great weeknight dinner. Noted on the ripe mango, too – good tip for people who might be more sensitive to sweet fruits.