Carrot flower miniature loaves
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 1½ | teaspoon | Ginger, grated |
| ¼ | teaspoon | Salt |
| 1 | cup | Rice, cooked |
| 2½ | cup | Carrot, shredded |
| 1 | Egg | |
| 1 | tablespoon | Vinegar, rice |
| 2 | Garlic clove, minced | |
| 1 | pounds | Turkey, ground |
| ¾ | cup | Green onion, chopped |
| ½ | cup | Water chestnuts, chopped |
| 2 | tablespoons | Oil |
Directions
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.
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