Sadly, my dish-ware won’t be the only one getting a good work out. Between the mini sausage rolls, the chardonnay and the pie, I’ll probably need to factor in a little more time on the treadmill to balance everything out. Enter my inspiration for these healthy cocktail meatballs.
So as part of the Kellogg’s All-Bran Incorporation program, I decided to spend a bit of time dreaming up some lighter entertaining fare using my go to breakfast cereal.
I don’t know if you’ve ever read the nutrition label, but a half cup of the iconic All-Bran Original cereal delivers 10 grams of fibre and 4 grams of protein in 80 teeny tiny calories! I love it on top of yogurt or oatmeal or with sliced banana and milk – a perfect way to get in 40% of your daily fibre needs stat!
Now, I know what you’re thinking. Abbey, I feel embarrassed when I reduce myself to eating cereal for dinner and binge watching the Bachelor while my kids and husband aren’t home, how could you honestly have no shame serving it to guests? Obviously you haven’t seen its versatility yet!
Healthy Cocktail Meatballs Meet Cereal
In this recipe for healthy cocktail meatballs, I swap my usual Italian breadcrumbs for the high fibre cereal that I’ve buzzed up in the food processor until it turns into a fine powder. I also swap out some of the meat for ground up mushrooms, the same technique I use in my Canada Day burger as well!
The result is a super flavourful, fast, easy and (crazy) healthy hors d’oeuvre that you and your guests are totally going to love.
Do you make Cocktail Meatballs for your holiday parties? What’s your go to holiday appetizer that you’d like to see lightened up? Leave me a message below and I’ll try to work on the updated version!
Healthy Cocktail Meatballs with Asian Hoisin Apple Glaze
- 1/2 lb cremini mushrooms roughly chopped (stems removed)
- 1 cup All-Bran Original cereal
- 1 lb extra lean ground turkey
- 1 egg
- 1 clove garlic finely minced
- 1/2 tsp toasted sesame oil
- 1 tsp reduced sodium soy sauce
- 2 tbsp cilantro finely chopped
- 2 tbsp green onions finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Sauce & Garnish
- 1/4 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1 cup unsweetened apple sauce
- 2 tbsp apple butter
- 1 tbsp reduced sodium soy sauce
- 1 tsp sesame oil
- Peanuts crushed
- Green onions thinly sliced
- Sesame seeds
- Preheat oven to 400 F and line a large baking sheet with parchment paper or a silpat.
- Using a food processor, pulse the mushrooms until they reach a ground meat-like consistency. Transfer to a bowl.
- Add the All-Bran to the food processor and process until it reaches a powder. Add to the bowl.
- Mix in the turkey, egg, garlic, toasted sesame oil, soy sauce, cilantro, green onions, salt and pepper. Roll into 24 balls and place on the baking sheet.
- Bake for 15-18 minutes, or until golden brown on the outside, and fully cooked on the inside.
Sauce & Garnish
- In a large sauce pan, combine the hoisin sauce, vinegar, apple sauce, apple butter, soy sauce and sesame oil and simmer over medium low heat until fully combined and thick.
- Once the meatballs are cooked, add them to the pan with the sauce and toss until well coated.
- Garnish with crushed peanuts, sesame seeds and sliced green onion.
Disclaimer: This recipe was developed in paid partnership with All-Bran, however, as always, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.