VIETNAMESE MEATBALL LOLLIPOPS WITH DIPPING SAUCE

Vietnamese Meatball Lollipops with Dipping Sauce image

Provided by @MakeItYours

Number Of Ingredients 15

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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

Steps:

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.