PS... for a faster version you can substitute your favorite frozen store bought meatballs.
For the meatballs:
2lbs lean ground meat **I used a combo of chicken and pork
2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)
2Tbs of Soy Sauce
1 Tbs of Chinese Rice Wine (or sherry)
1 tsp of Sesame Oil
Red Chili Flakes to taste
Black Pepper to taste
minced green onions (scallions)
For the Glaze:
1/4 cup of Apricot jelly
2-3 Tbs Sriracha sauce (to taste)
2 -3Tbs soy sauce
2 teaspoons grated fresh ginger
Note: Add a tablespoon or two of water if the glaze is too thick to coat the meatballs. If your meatballs are to spicy, add more apricot jelly. To sweet, add more soy sauce. To salty, more apricot jelly.
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