Bone Crunching Meatballs

Bone Crunching Meatballs
1 can (8 oz.) sliced water chestnuts, drained
1 egg, lightly beaten
3 Tbsp. soy sauce
1/2 cup chopped green onions (green part only)
1/4 cup dry bread crumbs
2 Tbsp. minced fresh cilantro
1-1/2 tsp. grated lime peel
1-1/2 tsp. minced fresh ginger root
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 lb. lean ground turkey
2 Tbsp. canola oil
Plum sauce
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Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.

In a 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, sauce meatballs in oil in batches for 5 minutes or until browned. Transfer to a 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.