Combine, ground meat, bread crumbs, water chestnut, 1/2 tsp ginger root, green onions, soy sauce and garlic.
Using a small scoop, shape meat mixture into balls. Place in a single layer in a baking dish. Bake 15 minutes. Remove from oven and remove the juices using a baster and discard.
Combine preserves, chili sauce and remaining 1/2 tsp ginger root; pour over meatballs and mix gently to coat evenly. Return to oven and continue baking 15 minutes.
Originally Submitted
10/10/2014
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