Asian Hoisin Apple Cocktail All-Bran Leftover Protein Appetiser

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

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Ingredients

MEATBALLS

250 g button mushrooms, roughly chopped

1 cup Kellogg’s® All-Bran® Original

500 g ground turkey/beef/plant-based meat (have you tried Incogmeato? Is delicious!) – whatever you have leftover

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

SAUCE

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

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.
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.
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.
Garnish: Sprinkle crushed peanuts, sesame seeds and/or sliced green onion over top.