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.