Serve these meatballs as hors d'oeuvres or a main course. For an entree, place them on pasta or rice, or stuff them in a pita or hoagie bun with coleslaw. Serve with extra sauce.
For 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.
Preheat 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.
Bake, 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.