Zesty Turkey Meatballs

Ground turkey is a healthy choice for high-protein, low-fat meals, and these meatballs are made even healthier with the addition of oats and veggies. But the best thing about these meatballs is their fantastic flavor. Apricot preserves, honey, and lemon give a bit of Moroccan flavor, while the rice vinegar and sesame oil add Asian notes. Serve the meatballs, speared with cocktail picks, as a party appetizer; or as a tasty main dish on top of couscous, rice, or noodles. They make a terrific Asian-fusion hoagie as well.
Ingredients
12 large cloves garlic, halved
3 tablespoons grated fresh garlic
Several dashes bottled hot pepper sauce
1/2 cup apricot preserves
1/3 cup honey
2 teaspoons finely shredded lemon peel
1/2 teaspoon toasted sesame oil
1/3 cup rice vinegar
1 egg white, beaten
1/3 cup finely chopped green or red sweet pepper
1/3 cup quick-cooking rolled oats
1 pound lean ground turkey
1/2 teaspoon salt
Directions
1For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and vinegar. Cover and blend until smooth. Set aside.
2Preheat oven to 375 degrees F. In a medium bowl, combine egg white, sweet pepper, oats, salt, and 1/3 cup of the sauce. Add turkey; mix well. Shape into 1-1/2-inch balls. Arrange meatballs in a 15x10x1-inch baking pan.
3Bake, uncovered, in preheated oven for 15 minutes or until thoroughly cooked. Brush with some of the remaining sauce and bake 5 minutes more until golden and glazed. Remove from oven, and drain on absorbent white paper towels. Cook remaining sauce in a saucepan over medium heat until heated through and slightly thickened. Serve sauce over meatballs. Makes 36 meatballs.