Water chestnuts are the secret ingredient in these unique meatballs. Adults love the flavor, and kids enjoy the “bonelike” crunch the chestnuts add to each appetizer!
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 5 DOZEN
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
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 large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish.
4. Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.