Name: Bone-Crunching Meatballs
Prep time: 30 min
Cook time: 30 min
Yield: 5
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Bone-Crunching Meatballs

1. 1 can (8 ounces) sliced water chestnuts, drained -

2. 1 large egg, lightly beaten -

3. 3 tablespoons reduced-sodium soy sauce -

4. 1/2 cup chopped green onions (green part only) -

5. 1/4 cup dry bread crumbs -

6. 2 tablespoons minced fresh cilantro -

7. 1-1/2 teaspoons grated lime zest -

8. 1-1/2 teaspoons minced fresh gingerroot -

9. 1 garlic clove, minced -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 1-1/2 pounds lean ground turkey -

13. 2 tablespoons canola oil -

14. Plum sauce -

How to cook deliciously - Bone-Crunching Meatballs

1. Stage

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

2. Stage

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. Stage

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. Stage

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