Bone-Crunching Meatballs Recipe

5 1 1
Bone-Crunching Meatballs Recipe
Bone-Crunching Meatballs Recipe photo by Taste of Home
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Bone-Crunching Meatballs Recipe

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5 1 1
Publisher Photo
Water chestnuts are the secret ingredient in these unique meatballs. Kids will love the “bone-like” crunch the chestnuts add when they bite into each meatball!—Taste of Home Test Kitchen
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 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 peel
  • 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

Directions

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. Yield: 5 dozen.
Originally published as Bone-Crunching Meatballs in Halloween Party Favorites 2008, p22

Nutritional Facts

1 each: 27 calories, 2g fat (0 saturated fat), 12mg cholesterol, 71mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 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 peel
  • 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 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish.
  4. Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce. Yield: 5 dozen.
Originally published as Bone-Crunching Meatballs in Halloween Party Favorites 2008, p22

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KM2013 User ID: 6791226 105327
Reviewed Jul. 26, 2012

"These were a huge it at my Halloween party! easy to make and absolutely delicious! No one cared for the plum sauce, so I may use sweet and sour sauce next year. The meatballs are delicious alone without a sauce as well. this year, I am planning to triple the receipe because they went so fast last year!"

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