Asian Hoisin Apple Cocktail All-Bran Meatball Appetizer

Servings 12


Asian Hoisin Apple Cocktail All-Bran Meatball Appetizer

These delicious and nutritious meatballs are made with mushrooms and All-Bran cereal as a source of fibre.



  • 250 g button mushrooms, roughly chopped (stems removed)
  • 1 cup Kellogg's® All-Bran® Original
  • 500 g extra-lean ground turkey
  • 1 egg
  • 1 clove garlic, finely minced
  • ½ tsp ground ginger
  • ½ tsp toasted sesame oil
  • ½ cup chopped green onions
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper


  • ½ tsp vegetable oil
  • ¼ cup hoisin sauce
  • ¼ cup rice wine vinegar
  • 1 cup unsweetened apple sauce
  • 2 tbsp apple butter
  • 1 tbsp sodium-reduced soy sauce
  • 1 tsp sesame oil


  • Crushed peanuts, sesame seeds and/or green onion


1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat. Using a food processor, pulse the mushrooms until ground meat consistency; transfer to a bowl.
2. Add the cereal to the food processor; process until powder-like consistency. Add to mushroom mixture; mix in turkey, green onions, egg, garlic, ground ginger, sesame oil, salt and pepper. Roll mixture into 24 balls and place on the baking sheet; bake for 15 to 18 minutes or until cooked through and golden brown.
3. Sauce: Meanwhile, in a large saucepan, mix together applesauce, hoisin, rice wine vinegar, apple butter, soy sauce, sesame oil and vegetable oil; simmer over low heat until thickened. Add cooked meatballs to saucepan, stirring until
well coated with sauce.
4. Garnish: Sprinkle crushed peanuts, sesame seeds and/or sliced green onion over top.

When cooking with raw meat, ensure that the meat is cooked to correct internal temperature to avoid foodborne illness.

12 Servings