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Preheat oven to 400 degrees. Finely chop water chestnuts and ginger roots using food chopper. Slice green onions. Combine turkey, bread crumbs, water chestnuts, 1/2 teaspoon of the ginger root, onions, soy sauce, and garlic in bowl. Mix gently but thoroughly. 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 ginger root; pour over meatballs and mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir before serving.
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