Asian Meatballs

Asian Meatballs

Spice up your next meal with this Asian meatballs with prunes recipe. Infused with Eastern flavors like sesame oil, lemongrass, and chili powder, these meatballs are far from ordinary. Elevate your meal by pairing them with a side vegetable stir fry and a bed of rice.

Prep Time 30 Minutes
Cook Time 10 Minutes

Calories per seving 360

Fat 18g

Cholesterol 30mg

Sodium 340mg

Carbohydrates 36g

Fiber 3g

Sugar 10g

Protein 14g


  • Chutney
  • 1 ripe mango, chopped
  • 2 tbsp packed fresh cilantro leaves
  • 1 tbsp chili powder
  • Salt and pepper
  • Meatballs
  • 2 stalks lemongrass
  • 1/2 cup Sunsweet prunes, halved
  • 3 sprigs fresh cilantro, stems removed
  • 1/4 cup fresh ginger, peeled and cut into chunks
  • 2 garlic cloves, halved
  • 2 tbsp toasted sesame oil
  • 1 tbsp hot pepper sauce
  • 3/4 lb ground beef
  • 1 cup bread crumbs
  • 2 tbsp sesame seeds
  • Salt and pepper
  • 1/4 cup peanut oil


Chutney: In blender, mix together mango, cilantro and chili powder until smooth. Season with salt and pepper.

Meatballs: Remove tough outer layers of lemongrass and trim woody tops; slice thinly.

In blender or food processor, mix together lemongrass slices, prunes, cilantro, ginger, garlic, sesame oil and hot pepper sauce until smooth; mix together prune mixture, beef, bread crumbs and sesame seeds. Season with salt and pepper; mix until combined. Roll into 24 meatballs.

Heat peanut oil in skillet set over medium-high heat; cook meatballs, in batches if necessary, for 3 to 5 minutes or until browned all over. Reduce heat to medium; cook for about 5 minutes or until cooked through. Serve with chutney for dipping.

Tip: Season the chutney to taste – with additional chili powder and fresh cilantro.