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Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa
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Teriyaki Meatballs with Mango Avocado Salsa

Add kale to these tasty Teriyaki Meatballs for a little extra nutrition, serve over rice or quinoa then pile high with mango avocado salsa.
Course Dinner
Cuisine Asian
Keyword Teriyaki Meatballs
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1105kcal
Author Lauren Brennan

Ingredients

  • 2 tablespoons olive oil
  • 3/4 red onion finely diced
  • 2 cups packed baby kale roughly chopped
  • 4 cloves garlic finely minced
  • 2 lbs ground beef I used 90/10
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup plain breadcrumbs
  • salt & pepper to taste - don’t be shy with the salt!
  • 1 tablespoon olive oil

for the teriyaki glaze:

  • 2 tablespoons grated fresh ginger
  • 2 tablespoons grated garlic
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup cold water
  • 2 teaspoons corn starch
  • 1/2 cup sweet chile sauce
  • 2 teaspoons sesame oil

for the salsa:

  • 3 small ripe mangoes peeled and diced
  • 1/4 red onion finely diced-left over from the meatballs
  • 1 lime juiced
  • 1/2 jalapeno finely minced
  • 1/2 ripe Haas avocado diced
  • 1/4 cup chopped cilantro
  • salt & pepper to taste
  • Lime wedges cilantro for garnish, optional
US Customary - Metric

Instructions

  • For the meatballs- In a large nonstick skillet, heat olive oil over medium heat. Saute onion and kale in hot pan for 4 minutes or until onion starts to brown and kale wilts. Add in garlic and cook another minute until fragrant. Remove from heat and pour into a large bowl. Mix cooked veggies with ground beef, egg, milk, breadcrumbs, salt and pepper until well incorporated. Using a cookie scoop, portion meat mixture out into evenly sized meatballs. Roll in between your hands to create perfectly formed meatballs.
  • In the same nonstick pan you cooked your veggies, add 1 tablespoon olive oil and heat over medium. Working in batches, brown meatballs on 2 sides. Spoon meatballs out of pan and onto a plate.
  • For the glaze- While you are browning your meatballs, whisk all ingredients for teriyaki glaze together in a medium sized bowl.
  • After meatballs are all browned, pour out any excess grease from the pan. Replace pan to heat and stir in the glaze. Whisk to pick up any brown bits off the bottom of the pan and bring to a simmer to thicken slightly. Pour meatballs back into pan and stir to coat in glaze. Cover and simmer gently for 10 minutes or until meatballs are cooked completely through.
  • For the Salsa- While meatballs finish cooking, make the salsa. Prepare and toss all ingredients together, adjusting the seasonings to your preference.
  • To serve, add meatballs overtop rice or quinoa {or plain}. Add as much salsa as desired and top with lime wedges and extra cilantro.

Nutrition

Calories: 1105kcal | Carbohydrates: 83g | Protein: 50g | Fat: 65g | Saturated Fat: 21g | Cholesterol: 203mg | Sodium: 3375mg | Potassium: 1419mg | Fiber: 7g | Sugar: 57g | Vitamin A: 5234IU | Vitamin C: 111mg | Calcium: 211mg | Iron: 7mg