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Spicy Green Pork Meatballs with a Mango Chutney

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  • Prep 30 min
  • Total 60 min
  • Servings 0
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These steamed meatballs are juicy, tender, and have a nice kick from the habaneros!
by: The Food in My Beard
Updated May 22, 2017
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  • 2 lb ground pork
  • 1 lb fresh spinach
  • 3 habaneros
  • 1 bunch green onion
  • 8 oz feta cheese
  • 2 cloves garlic
  • 5 mangoes
  • 1 orange
  • 1/2 red onion
  • 1/2 red bell pepper
  • 1 inch ginger
  • 1/2 cup cider vinegar
  • 1 cup brown sugar
  • 1 tablespoon chile flake


  • 1
    Make the Chutney: Dice up the mango, onion, pepper, and ginger. Heat some oil in a pan and add the chile flake. Cook 1 minute. Next add the onion and pepper. Cook 2 minutes. Next add the ginger. Cook 1 minute. Add the mango. Cook 2 minutes. Add the brown sugar, vinegar, and juice from the orange. Cook on low for 45 minutes or until it becomes jelly like.
  • 2
    Make the Meatballs: Put the spinach, green onions, habaneros (with seeds removed), and garlic into the food processor and blend until it makes a paste. A little bit of oil will help this process.
  • 3
    Mix this paste with the pork and feta. Roll out all your bite sized meatballs, and steam them for about 6 minutes until cooked through.
  • 4
    Serve the meatballs with the chutney as a dipping sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you've been looking for a new appetizer or game day snack with a bit of a twist, look no further than these Spicy Green Pork Meatballs with Mango Chutney. Beware! There's a little kick of raging habanero in there! These meatballs went awesome with a simple mango chutney. I steamed these meatballs to retain the awesome green color. Normally I like to fry or broil meatballs, but I didn't want them to become brown. Serve them up on a nice white platter with the mango chutney spooned over the meatballs. The vibrant colors in this dish are amazing.
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