Bone-Crunching Meatballs

1 can sliced water chestnuts, drained

1 egg, lightly beaten

3 tablespoons soy sauce

½ cup chopped green onion (green part only)

¼ cup dry bread crumbs

2 tablespoons minced fresh cilantro

1½ teaspoons grated lime peel

1½ teaspoons minced ginger root

1 clove garlic, minced

Salt and pepper to taste

1½ pounds lean ground turkey

2 tablespoons canola oil

Plum sauce

Heat oven to 350 degrees. In bowl combine all ingredients except water chestnuts and turkey. Add turkey and mix well. Shape about a 1-ounce portion around a water chestnut slice, rounding it into a ball. In large nonstick skillet, saute meatballs in oil in batches for 5 minutes or until browned. Place in a 9-x13-inch baking dish and bake 15 to 20 minutes or until meat is no longer pink. drain and serve with plum sauce. (From Taste of Home: Halloween Food & Fun, 2009)