THAI TURKEY MEATBALLS

• finely grated peel of 1 lemon or lime
• 1 egg
• 2 tbsp (30 mL) hot chili-garlic sauce
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 tsp (10 mL) fish sauce
• 1 lb (500 g) ground turkey or chicken
• 3 tbsp (45 mL) cornstarch
• 2 tbsp (30 mL) finely chopped fresh coriander

Arrange oven racks in top and bottom thirds of oven. Preheat to 350F (180C). Spray 2 foil-lined baking sheets with oil. Place lemon peel in a bowl. Whisk in egg, chili-garlic sauce, onions, garlic and fish sauce. Crumble in meat. Sprinkle with cornstarch and coriander. Mix together. It's wet. Form into 1-inch (2.5-cm) balls. Bake on sheets in top and bottom thirds of oven until firm to touch, 15 to 20 minutes. No need to turn meatballs. Place in a serving dish. Serve with toothpicks.

Make Ahead Prepare meatballs. Don't bake. Freeze on waxed paper on baking sheets until firm, then freeze in plastic bags up to 1 month. Bake from frozen, following directions, but add an extra 5 to 7 minutes.

Makes 36 meatballs