Did you grow up in a meatball house? In the house where I grew up, there were two kinds of meatballs: big red ones, cooked in sauce made with a packet of Spatini, and small sweet-and-sour ones, made by my dad in nothing smaller than five-pound batches. Never did we have anything approaching the sheer nirvana of these sweet Rhode Island coffee-dunked turkey appetizer meatballs. This recipe, from my e-book A Flock of Meatballs: Easy turkey recipes with around-the-world flavors, pretty much requires that you buy a bottle of real Rhode Island coffe syrup (my favorite local product, hands down, is Dave's All-Natural Decaf Coffee Syrup), used to make Rhode Island's official state drink, coffee milk. You can substitute strong brewed decaf coffee plus molasses, and it will be good, though not authentically Rhody. These meatballs freeze so well that you might want to double the quantity, and stash some for last-minute holiday appetizers.