Asian Glazed Meatballs

RH Staff

Yield: 36 meatballs.

HOISIN-GLAZED MEATBALLS:
36 Tyson^® Meatballs, Fully Cooked,
1-oz. 1 ¹ /2 cup hoisin sauce, commercially prepared
¹ /2 cup pineapple juice, commercially prepared

NAPA CABBAGE SLAW:
4 ¹ /2 cups Napa cabbage, fresh, shredded
4 ¹ /2 cups red cabbage, fresh, shredded, rinsed until color washes away
1 ¹ /2 cup pineapple tidbits, canned, drained
4 ¹ /2 cups carrots, fresh, julienne
3 cups Asian sesame dressing, commerciallly prepared
2 Tbsp. fresh cilantro, chopped
1 Tbsp. sesame seeds, toasted
1 Tbsp. black sesame seeds

Cover meatballs tightly and slack in cooler between 32°F and 36°F prior to use. Place thawed meatballs on sheet pan lined with baking paper. Heat in preheated conventional oven at 350°F for 15-25 minutes. Remove from oven. Reserve.

In bowl, combine hoisin sauce and pineapple juice, and mix thoroughly. Add reserved meatballs and toss to coat. Keep warm above 140°F.

For Napa cabbage slaw: In a bowl, combine napa cabbage, red cabbage, pineapple tidbits, carrots and Asian sesame dressing. Mix thoroughly. Cover and chill to hold.

To assemble single serving: Place 1 cup slaw on plate. Place 3 glazed meat-balls on top and garnish with ¹ /2 tsp. cilantro, ¹ /4 tsp. sesame seeds and ¹ /4 tsp. black sesame seeds. Serve with chopsticks.

TYSON