The great thing about going to Cabo is that, well, I’m going to Cabo. In less than a week I’ll be tanning beachside, sipping on salt-rimmed margaritas and savoring every ounce of cheese, tortilla, and drop of hot sauce that enters my body.
The down side about going to Cabo is that I put myself on a diet. A no-carb(ish) diet. With no tortillas or cheese. Which means I’m limited in what I can consume on a daily basis.
I’ve been getting really creative with the types of meals I’ve been preparing, and recently when I found myself with ground turkey to eat for dinner (and nothing else, really) I had to find a way to make it taste good.
Enter my new favorite meatball recipe. There’s no tomato sauce with this recipe. Oh no. I had a mango lying around and knew that turkey and mango would go great together. In fact, it’s a brilliant marriage of poultry and fruit, and with a bit of thyme…these bite-sized treats are great for a low-carb dinner or to serve at a party.
What you’ll need:
For the mango dipping sauce
- 1 mango, peeled, pitted, and diced
- ¼ cup mango juice
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- ½ teaspoon cayenne pepper
For the meatballs
- 1 package of ground turkey
- 1 egg and 1 egg white
- 2 teaspoons thyme
- ½ cup of minced yellow onion
- 1 teaspoon salt
- ½ teaspoon pepper
- Grapeseed oil for cooking
You’ll want to first create the dipping sauce, which is super easy once you peel, pit and dice the mango. Add your diced mango to a food processor or Magic Bullet, along with your mango juice, brown sugar, rice vinegar and cayenne pepper. If you like a bit more spice, up the cayenne to 1 teaspoon. Puree the mixture until there are no chunks remaining. Set aside.
In a large bowl, add in your ground turkey, egg and egg white, thyme, minced yellow onion, salt and pepper. Use your hands to knead the meat mixture together. This part is always a bit hard for me since it feels a bit slimy so if you’re squeamish like me just suck it up, put your hands in the bowl and get going. You’ll get used to it. Promise.
Once the mixture is fully combined, form into one-inch balls. Because there are no breadcrumbs to help keep the form of the uncooked meatballs, these aren’t as firm as you might be used to. That said, the egg is what holds it together so once you get them cooking you’ll be good to go.
Next, set a large skillet on the stove at medium heat and add in your grapeseed oil, which has a nice neutral flavor so the thyme can really stand out. If you don’t have grapeseed oil you can substitute olive oil. When your pan is ready, add in your meatballs and cook on each side for 4-5 minutes. Once they’re cooked through, set aside on a paper-towel covered plate. You’ll probably need to do a couple batches of meatballs.
As you’re finishing your last batch of meatballs, take your mango sauce and warm up in a small sauce pan. After about 5 minutes your sauce will be ready and so will your meatballs. And that means it’s time to eat. So grab your fork, tooth pick, or if you’re like me, your fingers and get snackin’. I’ll bet you can’t eat just one! Enjoy.