Ingredients Jump to Instructions ↓

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

  2. 1 egg, lightly beaten

  3. 3 tablespoons 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 peel

  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 Plum sauce

Instructions Jump to Ingredients ↑

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