Baked, not fried, these yummy-sticky sweet meatballs are the perfect party appetizer. Or turn them into a dinner stretch by tossing them on a bed of rice with a side of roasted vegetables.

ingredients

sauce

• 2/3 cup rice vinegar
• 2/3 cup granulated sugar
• 3 tablespoons The Ginger People® Sweet Ginger Chili Sauce
• 2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

meatballs

• 1 slice white bread
• 1/2 cup milk
• 1 pound lean ground beef or pork
• 1 egg, lightly beaten
• 2 tablespoons soy sauce
• 1-1/2 tablespoons The Ginger People® Minced Ginger
• 1-1/2 tablespoons minced cilantro
• 3 garlic cloves, minced
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

directions

1. Make sauce by placing vinegar and sugar in a small saucepan and simmer until sugar dissolves, 7 to 10 minutes. Stir in Sweet Ginger Chili Sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).
2. For meatballs, preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add next 8 ingredients, egg through white pepper, and mix together until well combine (be careful not to over mix the mixture).
3. Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet 1/2 inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.