Sweet-and-Spicy Seafood Meatballs
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.
Servings and Ingredients
|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|
|1 Hy-Vee large egg|
|2 tbsp. chopped fresh cilantro|
|1 tbsp. plus 1 tsp fresh lemon juice, divided|
|⅛ tsp. kosher salt|
|1 tbsp. Hy-Vee cornstarch|
|½ c. Hy-Vee apricot preserves|
|¼ c. sriracha or Asian chili sauce|
- Preheat oven to 350 degrees. Line a baking pan with foil and spray with nonstick spray; set aside.
- 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.
- Bake for 18 to 22 minutes or until internal temperature reaches 160 degrees.
- 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.
90 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 40mg
- Sodium: 330mg
- Total Carbohydrates: 15g
- Protein: 5g
Vitamin A 2%
Vitamin C 2%
Hy-Vee Seasons Health 2016.