How to make it yourself!

10/23/2018

Instructions

Preheat oven to 400 F. Finely chop water chestnuts and gingerroot (But you can just use a squirt of gingerroot paste) but mix and chop in a food chopper. Slice green onions with chefs knife or just regular I guess. Combine turkey, bread crumbs, water chestnuts, 1/2 teaspoon of the gingerroot, green onions, soy sauce and garlic in classic Batter bowl; mix gently but thoroughly. Using small scoop, shape meat mixture into balls; place in a single layer in Deep-dish baker. Bake 15 minutes; remove from oven. Remove juices from baker using Baster and discard.

Meanwhile, combine preserves, chili sauce and remaining 1/2 teaspoon gingerroot; pour over meatballs and mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir before serving.

Ingredients

1/2 cup finely chopped water chestnuts

1 teaspoon peeled, finely chopped fresh gingerroot, divided

1/3 cup thinly sliced green onions with tops

1 and 1/4 pounds lean ground turkey or beef

1 and 1/2 cup soft white breadcrumbs

3 tablespoons soy sauce

1 garlic clove, pressed

3/4 cup plum preserves

1/4 cup chili sauce