Thai Turkey-Crab Meatballs

These Asian little meatballs, which use turkey and crab for fewer calories, are very delicious. Using fresh herbs give the meatballs another extra flavor. These special meatballs are good as hors d'oeuvres for any party with their unique flavor, as a main meal, hot on the BBQ grill on a simple summer day cookout, or served elegantly on a bed of lettuce and cucumbers for dinner with close friends. Shrimp or crab can be added for extra nutrition and flavor.
Ingredients:
Meatballs:
1 lb. Ground turkey
6 oz crab meat, drained
1/2 cup panko breadcrumbs
2 scallions, thinly sliced
1 cup of fresh herbs – mints, Thai basil, cilantro, chopped
1 tsp fresh minced lemongrass
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbs lemon juice
1 egg, beaten
2 tsp fish sauce
1 tbs soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbs chili sauce
Cucumber Salad:
1/4 cup rice vinegar
3 tbs water
3 tbs sugar
1/2 tsp salt
1 English cucumber, sliced
White onion, chopped
1 fresh chili, chopped

Peanut dipping sauce or Vietnamese dipping sauce (sweet and sour fish sauce)

Directions:
In a mixing bowl, mix well all the meatball ingredients together by hand until thoroughly incorporated. Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
For baking:
Spray a 9" x 13" baking dish with cooking oil. Place meatballs into the baking dish (keep each meatball from touching others and spray more oil on the meatballs). Bake in preheated oven to 375° for 15 to 25 minutes.
For grilling:
Soak the bamboo skewer in water for 15 minutes
Turn the outdoor BBQ grill on and spray with cooking oil. Lance each meatball with a soaked bamboo skewer. Place on the grill and grill the meatballs until golden brown.
For pan frying:
On a stovetop using a nonstick skillet over medium-high heat, add some oil and place meatballs into the skillet and fry for 7 minutes on each side or until the meatballs are golden brown.