1 c. plain low-fat yogurt
1 tsp. finely chopped Italian parsley
1 tsp. sugar
2 tbsp. FRESH lime juice
1/8 tsp. salt
1/8 tsp. cayenne pepper

Pour yogurt into small bowl. Whisk in parsley, sugar, lime juice, salt and cayenne. Let stand 15 minutes.

TURKEY MEATBALLS:

3/4 lb. cooked turkey breast meat, finely chopped
1/2 c. FRESH bread crumbs or prepared crumbs with uncooked turkey
1/3 c. finely sliced scallion greens
Zest of lime, grated
2 tsp. finely chopped parsley
1/4 tsp. chili powder
1/4 tsp. salt
1 egg white (or some yogurt or skim milk with fresh ground turkey)
1/4 c. flour
2 tbsp. safflower oil

Combine turkey, bread crumbs, scallions, zest, parsley, chili powder and salt. Add egg white (or suggested substitutes) and knead by hand or mix with a fork or spoon. Warm a platter.

Form meatballs into 1 1/2 inch diameter shapes. (If using uncooked turkey flatten slightly to cook THOROUGHLY faster). Lightly dust with flour. Heat OIL in frying pan with a heavy bottom and cook meatballs over medium heat. When browned and cooked thorough, drain on paper towels. Place on warmed platter and serve with sauce.