Bone-Crunching Meatballs

Name: Bone-Crunching Meatballs
Ingredients: 1 can (8 ounces) sliced water chestnuts, drained; 1 large 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 zest; 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

14 ingredients

5 steps

Ingredients

1 can (8 ounces) sliced water chestnuts, drained
1 large 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 zest
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

Preheat oven to 350°. In a
4

, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish.
5

Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.