This meal was served at a game night by a close friend and neighbor who enjoys preparing recipes published in the New York Times. These meatballs are also delicious made with ground turkey, or go with the original NYT recipe.

Don’t hesitate to buy the red Korean chili paste known as gochujang; both H.E.B. and Kroger stock it. Cut the amount in half if you prefer less kick or replace with a small amount of sesame oil if you don’t like any spiciness whatsoever.)

• 1 lb ground turkey (93% lean)
• 2 Tablespoons soy sauce
• 2 Tablespoons gochujang (or 2 teaspoons toasted sesame oil)
• 4 Tablespoons minced garlic from a jar (fresh is better, but this is a lot of garlic to chop)
• 1-2 Tablespoons shredded ginger root (scrub root, peel if preferred, then shred on an old-fashioned box cheese grater).
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sliced green onion tops
• 12 Ritz crackers, crushed (place 1 of the short tubes of crackers in a bag and pound with a mallet or crush with a rolling pin; the double layer of tube and bag helps keep the pieces from going everywhere)

Heat the oven to 425° F.

Blend all the meatball ingredients together by hand in a large bowl.

Line a baking pan with foil and spray the foil with Pam. Loosely shape the meat into 12-16 balls, about the size of a golfball. Don’t press them too tightly. Arrange on pan and bake at 425° F for 12 minutes.

While the meatballs are cooking, prepare the sauce* and rice.

Carefully remove the pan of meatballs and place on cooling racks. Turn over the meatballs using tongs and continue baking another 5-7 minutes.

*To make the sauce, stir apricot preserves, gochujang, rice vinegar and soy sauce together in a small pot and stir will heating just to a boil; turn off stove, and remove the pot from heat.

• 2/3 Cup apricot preserves or Simply Fruit Apricot Spread
• 2 Tablespoons gochujang (or 2 teaspoons toasted sesame oil)
• 3 Tablespoons rice vinegar
• 2 Tablespoons soy sauce
• (save for topping) 2 Tablespoons white sesame seeds
• (save for topping) 2 Tablespoons sliced green onion tops

*To make the rice, use the stovetop method to prepare enough for four people. In a very large pot, combine water, rice and salt. Bring to a boil. Do not cover pot. Continue boiling another 8-10 minutes.

• 2 bags Minute Rice
• 8 cups water
• 1 teaspoon salt

To serve, place 1/2 cup of cooked rice in a large shallow bowl. Top with a portion of the meatballs and drizzle with sauce, then scatter a teaspoon of sesame seeds and a teaspoon of green onion slices over the sauce.

Makes 4 servings