Jump to recipe
These baked mango chile turkey meatballs are high protein candy for dinner.
To prepare these mango chile turkey meatballs I highly recommend purchasing an immersion blender. It’s an incredibly powerful tool to make sauces, soups, and in this case to puree fruit. For the power and the money, this one is very impressive.
Ensure you use a mango that is completely ripe, more on the side of being over-ripe. An under-ripe mango will make these meatballs too acidic/tart. Take the time to slow simmer the mango and remove excess water. The time may vary depending on your mango – it took me about 45 minutes to cook down three mangoes. After cooking, the reduction will have a gel quality versus a liquid. Err on the side of making it thicker. If you don’t eliminate enough water, it will be difficult to form the meatballs into a solid ball.
Combine the chile-lime seasoning with the mango and thoroughly blend together before adding the turkey. This will ensure the meatballs are uniformly seasoned. Use your hands to gently mix the mango with the turkey – just enough to combine everything.
To best fit my macros, I formed 16 meatballs that were about the size of 2 tablespoons. Feel free to partition differently – you may need to reduce the bake time if you make them smaller. I don’t recommend making them any larger than the size I made them. As they cook, you will see a bit of water and fat in the bottom of the pan. This will nearly disappear when cooking is completed.
Mango Chile Turkey Meatballs
Ingredients
- 1 lb 93/7 Lean Ground Turkey
- 1 large ripe to overripe mango
- 3 tbsp Chili-lime powder
Instructions
- Scoop the insides of the mango out into a small pot and mash it up.
- Heat the pot on low heat for 40-45 minutes to evaporate the water. The resulting reduction will have a gel/paste like quality and not appear to watery.
- Transfer the mango reduction into a large bowl and add chili lime seasoning. Use an immersion blender break up remaining mango pieces and uniformly blend in seasoning.
- Preheat oven to 400 F and line a baking sheet with aluminum foil. Spray the foil with cooking spray.
- Add the turkey to the bowl containing the mango and gently mix together with your hands
- Using your hands, form 16 meatballs of equal size and space them evenly on the baking sheet.
- Bake for approx 25 minutes, until lightly browned and minimal liquid remaining on bottom of pan.
- Enjoy!
Notes
- Nutrition for the entire batch: 837 Cal, 87 g protein, 48 g carbs, 33 g fat
- Nutrition per serving (4 meatballs): 209 Cal, 22 g protein, 12 g carbs, 8 g fat
Let me know if you made these and what you think!
Let’s work together on your nutrition and performance goals. No better time to start than now.
Disclosure: as an amazon associate I earn from qualifying purchases. This supports keeping the website ad and pop-up free.
