Print Options

Back to Bone-Crunching Meatballs >

Include these items:

Select reviews >

Taste of Home Logo

Bone-Crunching Meatballs

 Bone-Crunching Meatballs
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
60 ServingsPrep: 30 min. Bake: 10 min.


  • 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


  • 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.

2 of 2

Bone-Crunching Meatballs (continued)

Directions (continued)

  • Serve with plum sauce. Yield: 5 dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.