Asian Meatballs

Asian Meatballs

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

4 servings (20 units)
Preparation 20 min
Cooking 8 min

210 calories per serving 


1/4 cup mango chutney   90 g
2 tbsp Hoisin sauce   30 mL
2 green onions/scallions, finely chopped   30 g
1 clove garlic, chopped    
220 g ground pork, lean    
1 tsp tapioca flour/starch   3 g
1 tsp sherry, or rice wine   5 mL
1/2 tsp salt   2 g
2 tbsp sesame seeds [optional]   20 g


  1. Sauce: Mix chutney and one teaspoon of Hoisin sauce in a small bowl. Keep aside.
  2. In another bowl, gradually mix all the ingredients, including the remaining Hoisin sauce and excluding the sesame seeds.
  3. Shape into meatballs 1 inch (2.5 cm) in diameter. Insert a round wooden toothpick into each meatball and coat with sesame seeds, if desired. Arrange the meatballs in a food steamer.
  4. Cook for 5 to 8 minutes or until the inside of the meat is no longer pink. Serve the hot appetizers along with chutney sauce.

Nutrition Facts Table

Nutrition Facts

per 1 serving (90g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 3 g
+ Trans 0.1 g

16 %


40 mg


670 mg

28 %


16 g

5 %


2 g

6 %


11 g


14 g

Vitamin A

2 %

Vitamin C

4 %


2 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Good source of :
Vitamin K, Zinc
Excellent source of :
Niacin, Selenium, Vitamin B1, Vitamin B12

More info

This recipe is in the following categories: First courses/Appetizers

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