Recipe
Author
Hy-Vee Seasons Magazine
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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.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.