Ingredients
For the meatballs:
1.5 lb 85% ground turkey
1/2 onion, chopped
2 garlic cloves, minced
2 tsp ginger paste
2 tbsp egg whites
1/4 cup breadcrumbs
1/4 cup skim milk
1/2 tsp red pepper flakes
1 tbsp cilantro, chopped
1/2 cup chives, chopped
For the sauce:
6 oz sweet chili sauce
Juice of 1 lime
1 tbsp cilantro, chopped
2 tbsp chives, chopped
Preparation
Pre-heat oven to 375 F.
Line 2 sheet pans with aluminum foil and spray with non-stick spray. Set aside.
Combine all the meatball ingredients together in a large bowl and mix very well to combine.
Using a cookie or ice cream scoop, scoop out individual meatballs and place on pans. (Mine is a 1 inch scoop)
Bake for about 30 minutes and rotate pans half-way through.
While meatballs are baking, prepare the sauce by combining all ingredients together in a smaller bowl.
When the meatballs have 5 minutes left, remove the pans from the oven and baste some of the sauce, reserving the rest.
Put pans back into the oven and complete the final 5 minutes of baking.
Remove from oven and let cool.
Divide up the meatballs and sauce into 5 even servings (I ended up with 11-12 meatballs per serving).
Store in fridge for up to 4 days or freeze.