Asian Appetizer Meatballs
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
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.
Pairs Well With
A spicy, hot-and-sweet plum sauce glazes these baked, turkey meatballs.