Chinese BBQ Meatballs

These tasty little meatballs were my contribution to this year's Halloween party, but they would fit on any party table.  Sweet, sour, spicy, savory with an Asian spin, this hoisen barbecue sauce will compliment any meat you like.  You could even use nice plump shrimp or bites of seared salmon in place of meatballs.  (I used ground turkey because it was on sale.)

Chinese BBQ Meatballs
Sauce:
1 14-oz can tomato sauce (tomato puree)
1/4 C hoisen sauce
2 tsp lime juice
2 tsp fresh grated ginger
1 tsp pasted garlic
1 tsp honey
1(+) tsp sriracha
turkey meatballs:
2 lbs ground turkey (~90/10)
1 lrg carrot, grated
1 egg
1 Tbsp ground coriander
salt and pepper
oil

   Combine ingredients for sauce.
   Combine ingredients for meatballs, be sure to not over mix the meat.  Cook a small tester patty to make sure seasoning is correct.  Form into ping pong sized balls. 
   Heat oil over med-high heat.  Sear meatballs on all sides.  You want a good crust but don't cook them all the way though.  Do this in batches for best results.
   Gently toss meatballs in sauce in a 13x9 oven safe dish.  Cover.  (If making ahead of time:  At this point, store dish and bake just before service.)
   Bake covered at 375 deg F for 10-12 minutes.  (15-17 minutes if dish has been stored in refrigerator.)
   Makes 3 dozen.