By Stephanie Ortoleva

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

Ingredients:

  • 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.

Directions:

  • 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

Directions:

  • 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
EVENTS CALENDAR
WCC Hawaiian Steel Guitar Lessons a Success!
Polynesian Meatballs Recipe
A “Techno-Tale” From Kona Beach
CLOSING NOTES
My Wonderful Years In Music
HSGA Staff & info

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