Asian Sweet and Sour Meatballs (Original Recipe)

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.