Asian Hoisin Apple Cocktail All-Bran Meatball Appetizer


Asian Hoisin Apple Cocktail All-Bran Meatball Appetizer




  • 250 g button mushrooms, roughly chopped (stems removed)
  • 1 cup Kellogg's® All-Bran® Flakes
  • 500 g extra-lean ground turkey
  • 1 egg
  • 1 clove garlic, finely minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • 1/2 teaspoon vegetable oil
  • 1/4 cup hoisin sauce
  • 1/4 cup rice wine vinegar
  • 1 cup unsweetened apple sauce
  • 2 tablespoons apple butter
  • 1 tablespoon sodium-reduced soy sauce
  • 1 teaspoon 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.

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