Title: Carrot Flower Balls
Categories: Appetizer Ethnic
Yield: 6 Servings
| 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. Makes 6 servings.