Bone-Crunching Meatballs

• 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

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 350u0b0. In a
4. , saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish.
5. Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.

water chestnuts, egg, soy sauce, green onions, bread crumbs, fresh cilantro, lime zest, fresh gingerroot, garlic, salt, pepper, lean ground turkey, canola oil, sauce

Taken from www.tasteofhome.com/recipes/bone-crunching-meatballs/ (may not work)