1. Preheat oven to 400?. Finely chop wter chestnuts and gingerroot. Slice green onions.
2. Combine turkey, bread crumbs, water chestnuts, 1/2 t of the gingerroot, green onions, soy sauce and garlic; mix gently but thoroughly.
3. Shape meat mixture into balls; place in a single layer in 9x13 baking pan. Bake 15 minutes; remove from oven. Remove juices from pan; discard.
4. Meanwhile, combine preserves, chili sauce and remaining 1/2 t of gingerroot; pour over meatballs and mix gently to coat evenly. Return pan to oven; continue baking 15 minutes. Stir before serving.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 10|
|Calories from Fat: 105 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 46.1mg||14 %|
|Sodium 2353.2mg||81 %|
|Potassium 516.4mg||14 %|
|Total Carbohydrate 99.9g||29 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 93.3g|
|Protein 28.1g||40 %|
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Calories per serving: 623
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