Asian Meatballs

Asian Meatballs

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.