Thai Turkey Meatballs

This is a holy grail recipe!  I found this delicious morsel a few years back on Pinterest and have been making it on a regular basis ever since.  Not only is this recipe super easy and amazingly delicious, but it's also pretty healthy!  The water chestnuts make this meatball!  They add a slight crunch that is so beyond amazing that you'll be wanting to add them to everything you make!  I usually serve this over rice but it would also be great over couscous or even on their own as a appetizer for a party!  Doesn't this photo just make you drool!?

Thai Turkey Meatballs  (Makes approx. 20 meatballs)
2T soy sauce
1T sesame oil
2t minced fresh ginger
1/2t chili flakes
1t sugar
1T cornstarch
1 can water chestnuts, chopped
1 lb ground turkey (chicken also works)
1/4 cup hoisin sauce (truth be told I just dump the sauce in until I think it's enough)
sesame seeds for garnish
4 green onion, chopped for garnish

Whisk together soy sauce, oil, ginger, chili flakes and sugar.  Whisk in cornstarch until smooth.  Mix ground turkey and water chestnuts together and add soy sauce mixture, stir until well combined.  Drop balls onto a baking sheet liking with parchment paper. *TIP - use a small ice cream scoop to form the balls so they are uniform in size and cook at the same rate.  Bake at 400° for 15-17 minutes.  Place cooked meatballs in a bowl and coat with hoisin sauce.  Sprinkle with sesame seeds and green onion.

To freeze: Freeze meatballs on baking sheets before baking.  Transfer to a freezer bag, label and freeze.
To serve: Place frozen meatballs on a parchment lined baking sheet and bake at 400° for 20-30 minutes until cooked through.