Sweet and Spicy Seafood Meatballs

Imitation crab and shrimp give meatballs a healthy makeover. The savoury bites are smothered in a sweet apricot-sriracha glaze, creating a tempting blend of contrasting flavours.

1 (8 oz) pkg imitation crab meat
½ lbs medium shrimp, peeled, deveined
½ cup panko breadcrumbs
¼ cup white button mushrooms, chopped
¼ cup onion, chopped
1 large egg
2 Tbsp. fresh cilantro, chopped
1 Tbsp. + 1 tsp. lemon juice, freshly squeezed, divided
⅛ tsp. sea salt
1 Tbsp. cornstarch
½ cup apricot preserves
¼ cup sriracha or Asian chili sauce

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking pan with foil and spray with nonstick spray; set aside.

For meatballs, in a food processor combine imitation crab meat, shrimp, breadcrumbs, mushrooms, onion, egg, cilantro, 1 tsp. lemon juice and salt.

Cover and pulse several times until seafood is finely chopped and mixture is well combined. Form into 24 meatballs and place on the prepared baking pan.

Bake for 18-22 minutes or until internal temperature reaches 160°F.

Meanwhile, for glaze, in a medium saucepan combine cornstarch and remaining 1 Tbsp. lemon juice. Stir in apricot jelly and sriracha. Bring to boiling, stirring constantly. Reduce heat and simmer for 5 minutes. Toss meatballs with sauce and serve immediately.

Makes 12 servings.