Bone-Crunching Meatballs

Bone-Crunching Meatballs

from tasteofhome.com
5 dozen

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. 1

    Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.

  2. 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. 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. 4

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