Turkey Meatball Salad

• 1 egg
• 6 teaspoons soy sauce, divided
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1/3 cup thinly sliced green onions
• 1/4 cup dry bread crumbs
• 1 pound ground turkey
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1-1/2 cups chicken broth
• 1/2 teaspoon vinegar
• 1 medium head iceberg lettuce, finely shredded
• Additional green onions
• 1 medium lemon, cut into wedges

1. In a large bowl, beat egg and 4 teaspoons soy sauce; add water chestnuts, green onions and bread crumbs. Add turkey and mix well. Shape into 1-in. balls. Place meatballs on a greased shallow rack in a shallow baking pan. Bake, uncovered, at 400u0b0 for 10-12 minutes or until meat is no longer pink.
2. Meanwhile, for dressing, combine cornstarch and sugar in a saucepan. Whisk in broth, vinegar and remaining soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. To serve, arrange meatballs over lettuce; garnish with onions and lemon. Serve with the dressing.

egg, soy sauce, water chestnuts, green onions, bread crumbs, ground turkey, cornstarch, sugar, chicken broth, vinegar, head iceberg lettuce, onions, lemon

Taken from www.tasteofhome.com/recipes/turkey-meatball-salad/ (may not work)