1/4 cup (50 mL) plain breadcrumbs

2 tbsp (30 mL) fresh lime juice

1 tbsp (15 mL) Thai Kitchen® Red Curry Paste

1 tbsp (15 mL) Thai Kitchen® Roasted Red Chili Paste

1 tsp (5 mL) garlic powder

1 tsp (5 mL) ground ginger

1 lb (500g) lean ground chicken or ground turkey

1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce

PREHEAT oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken; mix well.

SHAPE into 1-inch meatballs. Arrange meatballs in 15x10x1-inch baking pan.

BAKE 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.

TANGY Thai Meatballs: Prepare as directed, using lean ground beef in place of the ground chicken.

NUTRITION Information Per Serving: 91 Calories, Fat 3g, Protein 5g, Carbohydrates 11g, Cholesterol 34mg, Sodium 298mg, Fiber 0g