Apricot, sriracha and ginger-glazed meatballs

This unique twist on classic meatballs will be the talk of the town at your holiday party.

INGREDIENTS

Glaze

METHOD

  1. Finely chopped green onions and toasted sesame seeds for garnish, optional
  2. In a large bowl, combine ground chicken, bread crumbs, onions, hoisin sauce, egg, garlic, gingerroot, sesame oil, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1-1/2 inches in diameter. Wetting your hands helps prevent the chicken mixture from sticking to them. (Ground chicken and turkey are kinda sticky!) You should end up with about 40 meatballs.
  3. Place meatballs on a non-stick baking sheet. Bake at 400°F for 15 to 18 minutes or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides.
  4. While meatballs are cooking, prepare sauce. In a 10-inch, deep, non-stick skillet, whisk together jam, soy sauce, lime juice, sriracha, garlic, gingerroot and sesame oil. Cook over medium-high heat until mixture is hot and bubbly and jam has melted. Add cooked meatballs and mix gently, ensuring every meatball is coated with sauce. Serve hot.

Makes about 40 meatballs.

Per meatball: 40 calories, 1.5 g total fat (0.4 g saturated fat), 3.6 g protein, 3.3 g carbohydrate (0 g fibre, 2.6 g sugars), 20 mg cholesterol, 121 mg sodium

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