|Ground turkey breast/96% lean ground beef||1 1⁄2 Pound|
|Oat bran||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Canned water chestnuts||8 Ounce, drained and chopped (1 Can)|
|Finely chopped scallions||1 Cup (16 tbs)|
|Crushed garlic||1 1⁄2 Teaspoon (Fresh)|
|Ground ginger||3⁄4 Teaspoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Canned unsalted tomato sauce||8 Ounce (1 Can)|
|Chinese sweet hot mustard||2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Brown sugar||3 Tablespoon|
1. Combine the meatball ingredients in a medium-sized bowl, and mix thoroughly. Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 60 (1-inch) balls, and place the meatballs on the baking sheet.
2. Bake the meatballs at 350°F for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot heated casserole to keep warm.
3. Combine the sauce ingredients in a small saucepan, and simmer over medium-low heat just until hot. Pour the sauce over the meatballs, toss gently to mix.