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30 small meatballs
1 lb500 glean ground beef, chicken or turkey
1/3 cup75 mLbreadcrumbs
1/4 cup50 mLCarnation® Regular or 2% Evaporated Milk
1clove garlic, minced
3/4 tsp4 mLsalt
1/4 tsp1 mLpepper
1 1/2 cups375 mLketchup
1/4 cup50 mLorange or pineapple juice
3 tbsp45 mLbrown sugar
3 tbsp45 mLsoy sauce
1 tbsp15 mLchopped fresh ginger
2 tsp10 mLgrated lemon zest
1/4 tsp1 mLhot red chili flakes (optional)
1 1/4 cups300 mLCarnation® Regular or 2% Evaporated Milk
2 tbsp30 mLchopped fresh cilantro or parsley
1 : In a large bowl, combine ground meat, breadcrumbs, evaporated milk, egg, garlic, salt and pepper. Mix well. With dampened hands, shape into about 30 meatballs. Arrange in a single layer in a greased 13- x 9-inch (3 L) baking dish.
2 : In a bowl, whisk together ketchup, orange juice, sugar, soy sauce, ginger, lemon zest and chili flakes. Whisk in evaporated milk. Pour sauce over meatballs.
3 : Bake in a preheated 350ºF (180ºC) oven for 40 to 45 minutes, shaking pan occasionally, to turn and coat meatballs. Let stand 10 minutes before serving.
Meatballs can be made ahead, covered and refrigerated one day ahead or packaged and frozen for up to four weeks.
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