By Stephanie Ortoleva

These meatballs are a delightful food for parties, and the meatballs and sauce can be prepared well in advance.


  • 1 pound ground turkey – you can add a bit of ground beef to make the meatballs stay together more easily, but it’s not necessary.
  • 1 egg, lightly beaten
  • ½ cup water
  • 8-ounce can water chestnuts, drained and minced
  • ½ cup seasoned bread crumbs – I prefer less bread crumbs and use whole wheat bread crumbs.


  • Preheat oven to 350° F.
  • Combine egg and water and beat well.
  • Add remaining ingredients, mixing lightly.
  • Shape turkey mixture into balls.
  • Bake on foil-lined cookie sheet for 30 minutes at 350°.

The meatballs can be cooked in advance and frozen for a party later. Serve with sauce.

Sauce Ingredients:

  • ⅔ cup apricot or pineapple preserves
  • 1 tablespoon prepared horseradish
  • ¼ cup soy sauce
  • 1 clove garlic, finely minced
  • ⅔ cup water
  • 2 tablespoons fresh lemon juice


  • Bring above sauce ingredients to a light boil, stirring well.
  • Add meatballs and simmer in sauce. Or, serve room temperature meatballs alone and serve sauce in a separate bowl as a dipping sauce.

The sauce can be prepared in advance and refrigerated and kept at room temperature one hour before serving.

In this issue:

Fort Collins Guest John Ely
Newsletter Goes “Electronic”
Waikīkī Steel Week Preview
Unloved in its Homeland?
Ka Oiwi Nani
HSGA Japan’s Fourth Biennial Convention
WCC Hawaiian Steel Guitar Lessons a Success!
Polynesian Meatballs Recipe
A “Techno-Tale” From Kona Beach
My Wonderful Years In Music
HSGA Staff & info

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