These meatballs ROCK! Good appetizer food!
½ cup finely chopped water chestnuts (from a can in the Chinese Food section)
1 teaspoon peeled, finely chopped fresh ginger root, divided
1/3 cup thinly sliced green onions with tops
1 ¼ pounds lean ground beef (or turkey of you like)
1 ½ cups soft white bread crumbs
3 tablespoons soy sauce
1 garlic clove, pressed
¾ cup plum preserves
¼ cup chili sauce
Preheat oven to 400F. Finely chop water chestnuts and slice ginger root. Slice green onions.
Combine ground beef (or turkey), bread crumbs, water chestnuts, ½ teaspoon of the ginger root, green onions, soy sauce and garlic in a bowl; mix gently but throughly.
Shape the meat mixture into balls; place in single layer baking dish. Bake for15 minutes, then remove from oven. Remove juices from baker using a baster and throw away.
Meanwhile, combine the preserves, chili sauce and remaining ½ teaspoon ginger root, evenly pour over meatballs. Put it back in the oven for about 15 more minutes. Give it a little stir before serving.
Should make about 40 meatballs
Little cooking tip on Ginger root…
Ginger root has a really thin, light brown skin that needs to be removed before use. Store it in a plastic food storage bag in the ice box for up to 3 weeks or in the freezer for up to 6 months. To use frozen ginger root, just slice off as much as you need.
Hope y’all enjoy!
P.S. I always use a small food chopper to chop all my veggies and cooked meats. Makes my life easier!!
They are really helpful for small chores.