FLIP'S CHINESE GARLIC MEATBALLS WITH DUCK SAUCE

FOR THE MEATBALLS:
1 1/2 pounds lean ground beef
3/4 cup soy sauce
2 tablespoons dry sherry
3 slices fresh ginger root, minced (about 1 tablespoon)
5 cloves garlic, finely minced (about 3 teaspoons)
2 tablespoons sugar
FOR THE DUCK SAUCE:
1/2 cup orange marmalade
1/2 cup apricot preserves
1 tablespoon soy sauce
1 tablespoon chili sauce
1 tablespoon grated orange rind
2 teaspoons grated lemon rind

TO MAKE THE MEATBALLS:
Preheat oven to 350 degrees F. Cover a jellyroll pan with aluminum foil.

Combine all ingredients for the meatballs. Using a measuring teaspoon, make small balls of the mixture. Place the balls on the foil.

Bake for 20 minutes.

Place in a chafing dish, with cocktail picks and Duck Sauce nearby for dipping.

TO MAKE DUCK SAUCE:
Put all the ingredients into the container of an electric blender or the bowl of a food processor and puree until smooth. Makes about 1 cup.

Makes 50 meatballs
Source: Just for Starters: A Treasury of 350 of the World's Best Hors d'Oeuvres and Appetizers by Gloria Edwinn