Chinese Meatballs with Sesame Rice

1 lb. ground pork or turkey

6 water chestnuts, minced (I got a can of them and minced about half)
2 scallions, trimmed and minced
2 T. soy sauce
1 tsp. sesame oil
1 T. oil
3 cups hot cooked rice
2 T. toasted sesame seeds
1 scallion, thinly sliced
In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil until well mixed. Shape into tiny meatballs, about 1 inch in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. Meanwhile, in a large bowl, combine the rice, sesame seeds, and scallions. Toss well to combine. Serve the meatballs beside or over rice.
* To toast sesame seeds: Place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds start to turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.