3 tb Soy sauce
1 1/2 ts Ginger, grated
1/4 ts Salt
1 c Rice, cooked
2 1/2 c Carrot, shredded
1 Egg
1 tb Vinegar, rice
2 Garlic clove, minced
1 lb Turkey, ground
3/4 c Green onion, chopped
1/2 c Water chestnuts, chopped
2 tb Oil
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.
