Ingredients
1 can (8 ounces) sliced water chestnuts, drained1 large egg, lightly beaten3 tablespoons reduced-sodium soy sauce1/2 cup chopped green onions (green part only)1/4 cup dry bread crumbs2 tablespoons minced fresh cilantro1-1/2 teaspoons grated lime zest1-1/2 teaspoons minced fresh gingerroot1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lean ground turkey2 tablespoons canola oilPlum sauce
Preparation
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.
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.
Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.
