Asian Sweet and Sour Meatballs
East meets West when your party favorite appetizer is infused with an Asian flavor.
Celebrate with Style! Add an Asian flair with adding Shrimp Wonton Cup appetizers and a fruite platter to your party menu. These meatballs can be baked ahead by baking for 25 minutes and sealed in a plastic freezer bag.
1/2 cup finely chopped water chestnuts
1 tsp peeled, finely chopped fresh gingerroot, divided
1/3 cup thinly sliced green onions with tops
1 1/4 lb lean ground turkey or beef
1 1/2 cups soft white bread crumbs
3 tbsp soy sauce
1 garlic clove, pressed
3/4 cup plum preserves
1/4 cup chili sauce
1. Preheat oven to 400 degrees. Finely choped water chestnuts and gingerroot. Slice green onions.
2. Combine ground turkey, bread rumbs, water chestnuts, 1/2 tsp of the ginerroot, green onions, soy sauce and garlic in a large bowl. Mix gently, but mix thoroughtly.
3. Using a small spoon or scoop, shape meat mixture into bite size balls. Place in a singl layer in a deep baking dish. Bake 15 minutes, then remove from oven. Remove juices from baking dish and discard.
4. In a small bowl. combine preserves, chili sauce and remain gingerrood. Pour of meatballs and mix gently to coat. Return meatballs to the oven and continue baking for another 15 minutes. Stir before serving.
Yields about 40 meatballs.