1 1/2 pounds ground turkey breast
1 can (8 oz.) water chestnuts (drained and finely chopped)
2 Egg whites, beaten slightly
2 T. finely chopped scallion
1/2 tsp. Ground ginger
1 T. Mrs. Dash
1/4-1/2 cup wine (or you can just use broth)

Combine all ingredients. Add the wine/broth last, a little at a time, you want the meat to be able to stick together and form balls, but not too sticky. You may not need more than 1/4 cup or so. Form the mixture into balls, a little bit larger than 1oz, since they will shrink some. I usually just weigh the first couple, and then try to make the rest about the same size. Lay them out on a broiler pan or cookie sheet, and then cook for about 11-14 minutes at 350 degrees. Let them cool completely and then I store them in a Ziploc bag in the freezer. To defrost them plain, place them in a little dish, sprinkle with a tiny bit of low sodium soy sauce or chicken stock (so they don’t dry out too much), and then nuke at 80% for about 2-3 minutes.