Tiny Thai Turkey Appetizer Meatballs

Ingredients

• 1/2 cup peanut butter
• 1/4 cup prepared butterscotch-caramel sauce
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon minced or grated fresh ginger
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon ground red pepper
• 1 1/4 pounds lean ground turkey
• 4 green onions, finely chopped (including green tops)
• 1/4 cup chopped fresh cilantro or parsley
• 1 large egg
• 1 teaspoon salt
• 1 tablespoon toasted sesame oil
• Optional garnishes - diced green onion tops, chopped cilantro or parsley, and/or toasted sesame seeds

Instructions

1. Preheat oven to 425 degrees. Spray a 24-cup mini-muffin pan generously with cooking spray and reserve.
2. Whisk together the peanut butter, butterscotch-caramel sauce, fish sauce and lime juice until well blended; add ginger, black and red pepper, mixing well. Reserve.
3. Place ¼ cup of the peanut butter mixture into a mixing bowl (reserve remainder for later use); add turkey, green onions, cilantro, egg, salt and sesame oil to the mixing bowl and mix lightly but thoroughly.
4. Divide turkey mixture equally among the muffin cups – you may fill generously, as they shrink slightly when cooked, pressing firmly into the cups. Place into oven and bake for 15 minutes.
5. Remove the pan from the oven and brush the tops of the meatballs with the remaining peanut butter mixture. Return the pan to the oven and bake for about 5 to 8 minutes more, or until nicely browned. Remove from oven, then remove from muffin tins by running a small knife around the edges and popping out the meatballs. Arrange on a serving plate and sprinkle with diced green onion tops, cilantro or parsley and sesame seeds, if desired. Looks nice with decorative toothpicks placed in each meatball for easy consumption! Yield: 24 meatballs, about 8 to 12 servings.