Sweet-and-Spicy Seafood Meatballs

Recipe

Appetizer
Sweet-and-Spicy Seafood Meatballs

Primary Media

Seafood meatballs served with an apricot jelly-sriracha glaze

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3.52 out of 5 stars
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52 ratings

Recipe Data

12
Servings

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    Description

    Imitation crab and shrimp give meatballs a healthy makeover. The savory bites are smothered in a sweet apricot-sriracha glaze, creating a tempting blend of contrasting flavors.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(8 oz) pkg Hy-Vee Fish Market imitation crab meat
    ½ lbs.medium shrimp, peeled, deveined
    ½ c.Hy-Vee panko bread crumbs
    ¼ c.chopped white button mushrooms
    ¼ c.chopped onion
    1Hy-Vee large egg
    2 tbsp.chopped fresh cilantro
    1 tbsp.plus 1 tsp fresh lemon juice, divided
    tsp.kosher salt
    1 tbsp.Hy-Vee cornstarch
    ½ c.Hy-Vee apricot preserves
    ¼ c.sriracha or Asian chili sauce

    Directions

    1. Preheat oven to 350 degrees. Line a baking pan with foil and spray with nonstick spray; set aside.
    2. For meatballs, in a food processor combine imitation crab meat, shrimp, bread crumbs, mushrooms, onion, egg, cilantro, 1 teaspoon lemon juice and salt. Cover and pulse several times until seafood is finely chopped and mixture is well combined. Form into 24 meatballs and place on prepared baking pan.
    3. Bake for 18 to 22 minutes or until internal temperature reaches 160 degrees.
    4. Meanwhile, for glaze, in a medium saucepan combine cornstarch and remaining 1 tablespoon lemon juice. Stir in apricot jelly and sriracha. Bring to boiling, stirring constantly. Reduce heat and simmer for 5 minutes. Toss meatballs with sauce and serve immediately.

    Nutrition facts

    Servings

    90 Calories per serving

    Amounts Per Serving

    • Total Fat: 0.5g
    • Cholesterol: 40mg
    • Sodium: 330mg
    • Total Carbohydrates: 15g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 0%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Health 2016.