Appetizers : Hot appetizers Last Updated: Nov 28th, 2009 - 08:29:53 Ginger-Glazed Meatballs By Sandra Woodruff  Printer friendly page Yield: 50 meatballs MEATBALLS 1 1/2 pounds 95% lean ground beef or turkey 8-ounce can water chestnuts, drained and chopped 1 cup finely chopped onion 2 egg whites, beaten or 1/4 cup egg substitute 2 tablespoons reduced-sodium soy sauce 1 teaspoon crushed garlic 1/2 teaspoon dried ginger or 1 1/2 teaspoons fresh or jarred ground ginger 1/4 teaspoon ground black pepper SAUCE 1/2 cup plus 2 tablespoons all-fruit apricot jam or preserves 2 1/2 tablespoons reduced-sodium soy sauce 2 1/2 tablespoons seasoned rice vinegar 2 1/2 tablespoons beef broth (substitute chicken broth if using ground turkey) 1/2 teaspoon dried ginger or 1 1/2 teaspoons fresh or jarred ground ginger 1. Preheat the oven to 350 degrees F. 2. Place all of the meatball ingredients in a large bowl, and mix thoroughly. 3. Coat a large baking sheet with cooking spray. Shape the meatball mixture into 50 (1-inch) balls, and arrange them in a single layer on the baking sheet. Bake for about 25 minutes, or until nicely browned and no longer pink inside. Transfer the meatballs to a chafing dish to keep warm. 4. Place the sauce ingredients in a blender, and blend until smooth. Transfer to a small pot and cook over medium heat just until heated through. Pour the sauce over the meatballs and toss gently to mix. Serve hot. Nutritional Facts (per 3 meatballs) Calories: 90    Carbohydrates: 9 g    Fiber: 0.9 g   Fat: 1.8 g     Sat. fat: 0.6 g   Cholesterol: 21 mg Protein: 9 g   Sodium: 327 mg   Calcium: 6 mg Diabetic exchanges:  Count 3 meatballs as 1 lean meat, 1/2 carbohydrate © Copyright 2005 by eatsmarttoday.com Top of Page