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carrot flower meatballs
These delicate looking meatballs add a bright color and refreshing taste to any dinner setting.
Makes 4 servings
3 Tbs Soy sauce
1-1/2 tsp Ginger, grated
1/4 tsp Salt
1 Cup Rice, cooked
1 Egg
1 Tbs Rice vinegar
2 Garlic clove, minced
1 lb Ground turkey
3/4 Cup Green onion, chopped
1/2 Cup Water chestnuts, chopped
1/2 + 2 Cups Carrot, shredded
2 Tbs Vegetable oil
Butter for greasing
Mix together all ingredients except 2 c. of the
carrots and the oil. Form 12 2-inch meatballs.
Combine remaining carrots and oil. Roll meatballs in carrots.
Place in greased muffin Cups, sprinkle with leftover
carrots and cover with foil. Bake at 375 degrees for
25 minutes. Remove foil and bake 5 more minutes until
tips of carrots begin to brown. Let stand 5 minutes
before serving.
Serve as an appetizer, or as a main dish with rice and a
sweet 'n sour sauce.
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