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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 60 |
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Water chestnuts are the secret ingredient in these unique meatballs. Kids will love the âbone-likeâ crunch the chestnuts add when they bite into each meatball. Ingredients:
1 can (8 ounces) sliced water chestnuts, drained |
1 egg, lightly beaten |
3 tablespoons reduced-sodium soy sauce |
1/2 cup chopped green onions (green part only) |
1/4 cup dry bread crumbs |
2 tablespoons minced fresh cilantro |
1-1/2 teaspoons grated lime peel |
1-1/2 teaspoons minced fresh gingerroot |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds lean ground turkey |
2 tablespoons canola oil |
plum sauce |
Directions:
1. Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.
2. In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece.
3. In a large nonstick skillet, saute meatballs in oil in batches for 5 minutes or until browned. Transfer to a 13-in. x 9-in. baking dish.
4. Cover and bake at 350° for 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce. Yield: 5 dozen.
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