Asian Meatballs

Asian Meatballs
Prep Time30 Minutes
Cook Time10 Minutes
Calories per seving 360
Fat 18g
Cholesterol 30mg
Sodium 340mg
Carbohydrates 36g
Fiber 3g
Sugar 10g
Protein 14g
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Ingredients
- 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
Instructions
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.
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.
Sunsweet Products Used
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