- Pam Coombes RNCM95A
- MM:MK VMXV03A
1/4 c  Boiling water
3 tb Brown sugar
3 tb Lime or lemon juice
1 md Cucumber, cut in half
-lenghtwise and cut into
-1/4 inch thick slices.
1/2 sm Onion, thinly sliced,
-halved and separated into
-rings
1    Red or green chili pepper,
-chopped fine
1 lb Ground turkey
4 ts Fish or soy sauce
1 tb Red curry paste or 1 ts
-chili powder and 1/2 t
-sesame oil

For sauce: In a mixing bowl combined water, brown sugar, and lime juice.
Stir till brown sugar dissolves. Add cucumber slices, onion, and chili
pepper. Mix well. Cover and chill up to 3 days. In a mixing bowl, combine
ground turkey, fish or soy sauce, and red curry paste. mix well. Shape
turkey mixture into 1-inch meatballs; flatten slightly. Arrange meatballs
in a e safe 8x8x2 inch baking dish. Cover dish loosely with waxed
paper. Micro-cook on 100% power for 5 to 7 minutes or till done, turning
meatballs over and rotating dish a half-turn once. To serve, place
meatballs in a chafing dish over burner. Transfer sauce to serving bowl.
With a toothpick spear a cucumber slice, then a meatball. Dip in sauce.
Makes 25 to 30 meatballs. Meatballs maybe frozen.