Meatballs with mango salsa

Total time 55 mins

35 mins preparation time

20 mins cooking time

These juicy meatballs, made from a mix of minced beef and lamb, have a Greek flair. A mango salsa with Kikkoman Teriyaki Marinade adds a sweet-salty Thai touch.

Ingredients

10 portion(s)

For the meatballs:

250 g

finely diced white onions

30 g

finely chopped garlic

3 g

sweet paprika powder

3 g

ground cumin

1 g

dried oregano

150 ml

Kikkoman Teriyaki Marinade

1 kg

minced lamb

1 kg

minced beef

For the mango salsa:

600 g

mango, pitted, peeled and diced

150 g

finely chopped red onion

30 g

chopped fresh coriander

7 g

finely chopped chilli

200 ml

Kikkoman Teriyaki Marinade

50 ml

lime juice

Allergens:

gluten, soybeans, sulphites

Total weight per portion:

300

Weight per ingredient:

200 g meatballs (5 pieces of approx. 40 g each) 100 g Salsa

Preparation

Step 1

Mix the onions, garlic, paprika powder, cumin, oregano and Kikkoman Teriyaki Marinade with the meat. Form balls from the mixture about the size of a golf ball (approx. 45 g each) and flatten slightly. Grill on both sides for approx. 2 minutes until browned.

Step 2

Place the mango, onion, coriander and chilli in a bowl and mix with the Kikkoman Teriyaki Marinade and lime juice.

Step 3

Divide the salsa between the plates and serve topped with the meatballs.

Tip:

To ensure uniform-sized meatballs, use an ice-cream scoop to portion the mixture.

Recipe-ID: F1028

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