1. When you mix the turkey meatball mixture, make sure you do not over mix. Over-mixing results in drier meatballs. [br]2. if you are not using the gooseberry jam (while preparing the spicy brown sugar glaze), add additional sugar to your liking. Increase or decrease the hot sauce and/or sambal oelek to suit your spice level.[br]3. I use only a portion of the glaze to coat the meatballs. Rest of the glaze I use as a dipping sauce.[br]4. The spicy brown sugar glaze can be made ahead of time and stored in the refrigerator in an airtight container for about a week. Leftover glaze can be stored in the refrigerator too. [br]5. The meatballs also can be prepared a day ahead and stored in the refrigerator. [br]6. If you find the meatball mixture sticking to your hand while rolling, grease you palm with a little oil (water works too).[br]7. The spicy brown sugar glaze may thicken on cooling down, reheating will help in loosening it a bit.