I have been making these delicious meatballs for years and that now thought to give the recipe to you.  What have I been thinking?!?  This meatball recipe is super quick to put together – but I still like to make a big batch, portion out and freeze individually so I can just pull however many I want out of the freeze when I have forgotten that I have to make dinner – you know, because I have been quilting all day and thought the kitchen faeries were going to cook.  Sigh!  I think I need to fire my kitchen faeries and get new ones.  They are not doing their jobs!

Asian Sweet and Sour Meatballs – makes about 40 meatballs

1/2 c finely chopped water chestnuts

1 t peeled and finely chopped ginger (divided in half)

1/3 c thinly sliced green onions with tops (I like to save a few tablespoons to use as garnish)

1 1/4 lb. ground turkey or beef (I actually use a combo of turkey and chicken)

1/2 c bread crumbs (I use seasoned Progresso)

3 T soy sauce

1 garlic clove, pressed or finely minced

1/4 c plum preserves

1/4 c Thai chili sauce with garlic

Preheat oven to 400 degrees

Combine the first seven ingredients  (remember to use only 1/2 t of the ginger) in a bowl mixing gently but thoroughly.  Portion out in about a rounded 2 T amount or use a small cookie scoop and shape into a ball.  Place in a single layer on a baking sheet and bake for 15 minutes.  Remove from the oven and drain off the juices.

Combine the preserves, chili sauce, and the remaining ginger.  Mix well and pour over the meatballs.  Mix to coat evenly.  Return to the oven and baking another 15 minutes.  Stir before serving to redistribute the sauce and garnish.

As I said, these are great as an appetizer or as a main.  I like to cook them on the grill in the summer and serve with a fresh salad.  You can also use your favorite tomato sauce instead of the Sweet and Sour sauce.    Enjoy!