Beef Meatballs with Asian Apple Hoisin Glaze 

PREPARING

1. Preheat the oven to 200°C and line a large baking sheet with parchment paper.
2. Place the cleaned cremini mushroom caps in a food processor and pulse until very finely chopped, resembling the texture of minced meat.
3. Process the rolled oats separately into fine crumbs, then combine them in a large bowl with the chopped mushrooms.
4. Add the minced beef, egg, chopped garlic, sesame oil, soy sauce, coriander, scallions, salt, and pepper to the bowl with the mushrooms and oats. Mix thoroughly by hand until a uniform mixture is formed.
5. Form the prepared mixture into small meatballs (you should get about 24 pieces) and arrange them next to each other on the baking sheet.
6. Place the baking sheet in the preheated oven and bake for 15–18 minutes until the meatballs are nicely browned and cooked through.
7. In a large saucepan, combine the sauce ingredients: apple puree, apple butter, hoisin sauce, rice vinegar, soy sauce, and sesame oil.
8. Heat over low heat, stirring constantly, until all the ingredients combine and thicken slightly.
9. Transfer the baked, hot meatballs into the saucepan with the sauce and stir gently to ensure they are thoroughly coated.
10. Before serving, sprinkle the dish with chopped peanuts, scallions, and sesame seeds.