Tangy, lightly sweet, these meatballs have a solid kick (thanks to the ginger), and are more tender than any turkey meatballs you've every met.
Combine the ingredients in a large mixing bowl . Once well combined, form into medium-size meatballs—you should be able to make roughly 24 to 28.
Place the meatballs on a greased baking sheet and bake for 20 to 25 minutes, until browned and cooked through.While the meatballs cook, make the sauce: Combine the ingredients in a large pot and heat over medium-low until all the ingredients are fragrant, about 10 to 15 minutes. If serving the next day, let the meatballs come up to room temperature and reheat in the oven at 325-350°F for 20 to 30 minutes. Sprinkle with chopped tarragon and serve.
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