Spicy turkey meatballs with sticky dipping sauce...

This is a dish, or maybe more of a starter or a great party finger food, that is very easy to prepare and quite a healthy one too. I found the sauce a little bit too hot for me, not even spicy, but pure hot - the hotness which came from the garlic and the ginger - next time I'll use less. You'll be able to make those meatballs from not only turkey or chicken meat, but also sausage meat (how handy is that?!). I liked this recipe straight after reading it (took it from a very nice cookbook by Rozanne Stevens 'Delish'), as I liked the idea of baking rather than frying the meatballs (something I've done for the very first time!). The meatballs itself are very light, crisp on the outside, but soft and delicate inside. Enjoy! :)

How to make it...
- 450 g minced turkey breast
- 2 cloves of garlic, crushed
- 1 red chili, chopped (I used chili flakes)
- 4 tablespoons fresh coriander, chopped (I used dry coriander, 2 tablespoons)
- 1 egg
- 1/2 cup breadcrumbs
- salt and pepper
- 2 tablespoons dark soy sauce
- 2 tablespoons sweet chili sauce
- juice of 1 lime (I used lemon juice)
- 2 cloves of garlic, crushed
- 5 cm piece of fresh ginger, grated

Preheat the oven to 220 C. Mix together all the ingredients for the meatballs. Mold into small meatballs, smaller than the size of a golf ball. Place the meatballs on a lined baking tray and bake for 15 minutes (not too long cos they will be dry and tough).
In the meantime in a small pot, mix all the ingredients for the sauce and heat gently for 5 minutes. Take off the heat and let it cool.
Serve the meatballs warm or cold with the dipping sauce.


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