Asian meatballs with chutney

Preparation

minutes

Servings

persons

Nutrition

100

calories

Ingredients

For the mango and coriander chutney:
1 ripe mango
1-2 stalks of fresh coriander
1-2 tbsp chilli powder
salt and pepper to taste

For the meatballs:
60 g fresh ginger
2 garlic cloves
2 stalks of lemon grass
150 g SUNSWEET prunes
3 stalks of fresh coriander
2 tbsp toasted sesame oil
1 tbsp hot chilli sauce
2 tbsp hulled sesame seeds
400 g minced beef
4 tbsp peanut oil

Instructions

For the chutney, peel the mango and roughly chop the flesh. Place in a high-sided container.
Wash the coriander, shake it dry and pluck the leaves from the stalks. Add 1 tbsp of coriander leaves, 1 tbsp of chilli powder, salt and pepper to the mango pieces and blend. Season the chutney with chilli and coriander.
For the meatballs, peel the ginger and cut into rough chunks, peel the garlic and cut in half. Take the lemon grass and cut off the woody lower third of the stalks. Carve into the stalks lengthwise, remove the outer hard leaves and cut the stalks into slices. Cut the prunes into halves. Wash the coriander, shake it dry and remove the leaves from the stalks.
Place the ginger, garlic, lemon grass, prunes, coriander, sesame oil and chilli sauce in a mixer and blend together.
Add the blended mixture and the sesame seeds to the minced beef and knead together. Form the mince mixture into 24 balls.
Heat the peanut oil in a frying pan. Fry the balls until browned all over, reduce the heat and continue frying for about 5 minutes until cooked through.
Serve the chutney with the Asian meatballs.