Ingredients
1 1/4
lb lean (at least 90%) ground turkey
1/4
cup chopped water chestnuts (from 8-oz can), drained
1/4
cup chopped fresh cilantro
1
tablespoon cornstarch
2
tablespoons fish sauce
1/2
teaspoon pepper
3
cloves garlic, finely chopped
1/4
cup water
1/4
cup reduced-sodium soy sauce
2
tablespoons packed brown sugar
2
tablespoons chopped fresh chives or green onions
2
tablespoons lime juice
2
cloves garlic, finely chopped
1/2
teaspoon crushed red pepper
About 24 (6-inch) bamboo skewers
Preparation
Heat oven to 400°F. Line cookie sheet with foil; spray with cooking spray (or use nonstick foil).
In large bowl, combine all meatball ingredients until well mixed. Shape into 1 1/4-inch meatballs. On cookie sheet, place meatballs 1 inch apart. Bake 20 minutes, turning halfway through baking, until thermometer inserted in center of meatballs reads at least 165°F.
Meanwhile, in 1-quart saucepan, heat all dipping sauce ingredients over low heat until sugar is dissolved; set aside.
Insert bamboo skewers into cooked meatballs; place on serving plate. Serve with warm dipping sauce.
