It's finally Friday here on Kitchen Encounters. If you scroll through this weeks posts you'll notice it has been a full week of Thai-Asian-themed soup posts. Before switching gears, I've decided to finish out the week with my recipe for an easy, super-delicious, Asian bar snack. What I like about this recipe is that you can make a lot of meatballs in less than one hour, about 7 1/2 dozen, then freeze them in 1-2-dozen packages to have on hand for impromptu Friday evening get-togethers. As for my E-Z "duck" sauce? This one just might be the best one you've ever tasted.
A bit about "duck" sauce: All of us are familiar with those packets of an orange, sticky and sweet condiment that comes with Chinese takeout. Real "duck" sauce is made using fresh plums, apricots or peaches, some rice vinegar, ginger, sugar and spices. In reality, real "duck" sauce isn't duck sauce at all. It is plum sauce. When Chinese food was being Westernized, plum sauce was served as a condiment for Peking duck (instead of the traditional hoisin sauce) and it quickly picked up the name "duck" sauce.
For the cocktail meatballs:
2 pounds pork tenderloin, trimmed of all visible fat, cut into 3/4" - 1" cubes
4 ounces green onion, white and light green part only
1 cup panko breadcrumbs
2 8-ounce cans sliced water chestnuts, well-drained
3 jumbo eggs
1 1/2 teaspoons ground ginger
2 tablespoons soy sauce
2 teaspoons salt
1 1/2 teaspoons white pepper
~ Step 1. Prep the pork tenderloin as directed above and place it in the work bowl of a food processor fitted with a steel blade as you work. Using a series of 15-20 rapid on-off pulses, grind the meat. Transfer to a large mixing bowl.
~ Step 2. Return the work bowl and steel blade to the food processor. Add all of the remaining ingredients, as listed. Using a series of 30-40 rapid on-off pulses, combine the mixture to a thick paste. Transfer the mixture to the bowl containing the ground pork.
Using your hands, thoroughly combine.
~ Step 3. Using a 1" ice-cream scoop as a measure, place meatballs, slightly apart on each of 2, 17 1/2" x 12 1/2" baking pans that have been lined with parchment paper. Bake, one pan at a time, on center rack of preheated 350 degree oven, 15-16 minutes. Remove from oven and set aside to cool completely (on the pans). You will 
have a total of 7 1/2 dozen flavorful, succulent cocktail meatballs.
Serve warm or at room temperature. To freeze, place pans of cooled meatballs in the freezer for 1-2 hours or overnight. Portion and place frozen meatbals in food storage bags and return to freezer.
For the "duck" sauce:
1/2 cup apricot preserves
1/2 cup mango & ginger chutney*
1/4 cup water
* Mango & ginger chutney contains many of the same ingredients in "duck" sauce. It is a fabulous, flavor-packed, time-saving "secret" to a quick Asian "duck" sauce!
~ Step 1. Place the preserves, chutney and water in a small, 1-quart saucepan and bring to a simmer over medium heat. Continue to simmer gently for 1 minute, stirring constantly. Remove from heat, cover and set aside to cool slightly, about 15-20 minutes.
~ Step 2. Transfer mixture to a blender or a small food processor fitted with a steel blade and process until smooth, about 30-45 seconds. Serve slightly warm.
Place in a tightly covered food storage container and store indefinitely in the refrigerator. Reheat gently in the microwave, stopping to stir the sauce every 30-45 seconds, just prior to serving.
Make-Ahead Asian-Style Glazed Cocktail Meatballs: Recipe yields 7 1/2 dozen cocktail meatballs and 1 1/4 cups "duck" sauce.
Special Equipment List: cutting board, chef's knife; food processor; 1" ice-cream scoop; 2, 17 1/2" x 12 1/2" baking pans; parchment paper; food storage bags; 1-quart saucepan; blender or small food processor
Cook's Note: If you want to try another one of my Asian bar food recipes, click into Categories 1, 2, 11, 17 or 20 and read my recipe for ~ Time Out for Asian Whiskey-Beef Fondue Sliders ~. These easy-to-make mini-sandwiches are another fun and delicious way to entertain friends on a Friday night!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)
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