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Asian Meatballs

These turkey meatballs are baked then blended with a spicy, sweet plum glaze. Serve them on skewers for a beautiful presentation.

Prep Time: 30
Total Time: 45
Servings: 16

2 egg whites
 
1 egg, slightly beaten
1/2 cup Kellogg's® All-Bran® Bran Buds® cereal
1/4 cup finely chopped onions
1/4 cup chile-garlic sauce, divided
2 tablespoons chopped fresh cilantro
1 tablespoon grated gingerroot
1 1/4 pounds ground turkey
1 jar (12 oz.) plum preserves, plum jam or apricot all-fruit spread
2 tablespoons cider vinegar
1 tablespoon water
1/4 - 1/2 teaspoon crushed red pepper
1. In medium bowl stir together egg whites, KELLOGG’S ALL-BRAN BRAN BUDS cereal, onions, 2 tablespoons of the chile-garlic sauce, cilantro and gingerroot. Add turkey. Mix well. Shape into forty-eight 1-inch meatballs. Place in 15 x 10 x 1-inch baking pan. 2. Bake at 400º F about 15 minutes or until no longer pink in center. 3. Meanwhile, in small saucepan combine plum preserves, vinegar, remaining 2 tablespoons chile-garlic sauce, water and red pepper. Cook and stir over low heat until hot. Remove from heat. (Stir in additional 1 to 2 tablespoons of water to thin glaze, if necessary.) 4. In chafing dish or large bowl combine meatballs and plum mixture. Serve with cocktail picks or small forks.

Asian Meatballs

These turkey meatballs are baked then blended with a spicy, sweet plum glaze. Serve them on skewers for a beautiful presentation.

Prep Time: 30 minutes

Total Time: 45 minutes

Servings: 16

Nutrition Information

Rating:

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Ingredients

2 egg whites
- OR -
1 egg, slightly beaten
1/2 cup Kellogg's® All-Bran® Bran Buds® cereal
1/4 cup finely chopped onions
1/4 cup chile-garlic sauce, divided
2 tablespoons chopped fresh cilantro
1 tablespoon grated gingerroot
1 1/4 pounds ground turkey
1 jar (12 oz.) plum preserves, plum jam or apricot all-fruit spread
2 tablespoons cider vinegar
1 tablespoon water
1/4 - 1/2 teaspoon crushed red pepper

Directions

1. In medium bowl stir together egg whites, KELLOGG’S ALL-BRAN BRAN BUDS cereal, onions, 2 tablespoons of the chile-garlic sauce, cilantro and gingerroot. Add turkey. Mix well. Shape into forty-eight 1-inch meatballs. Place in 15 x 10 x 1-inch baking pan.

2. Bake at 400º F about 15 minutes or until no longer pink in center.

3. Meanwhile, in small saucepan combine plum preserves, vinegar, remaining 2 tablespoons chile-garlic sauce, water and red pepper. Cook and stir over low heat until hot. Remove from heat. (Stir in additional 1 to 2 tablespoons of water to thin glaze, if necessary.)

4. In chafing dish or large bowl combine meatballs and plum mixture. Serve with cocktail picks or small forks.

Asian Meatballs

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Comments:

Ingredients

Directions

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Asian Meatballs

Rating:

Click stars to rate.

Comments:

Ingredients

Directions

Menu Maker

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