Cucumber Dip (see recipes on pages 201, 187, ?) Place turkey in large bowl. Sweat onions and garlic in microwave and add to turkey. Add eggs and blended dry spices to turkey mixture. Mix well with hands. Place flour in a bowl. Roll each ball in flour, and place in a single layer in flat glass baking dish. Microwave in batches at med/high about 6 minutes; turning meatballs every 2 minutes. Remove and sprinkle evenly with paprika. Heat oil in a skillet. When hot, add meatballs, and cook 10 minutes, turning until evenly browned. Serve warm with Cucumber Dip. Yield: 40 servings (serving size: 1 chicken ball and 1-1/2 teaspoons dip). Hint: half way through the frying time, add small amounts of chicken broth. The broth will reduce and turn brown, given turkey balls a nice glaze. Calories 29 (28% from fat), protein 3.3g, Fat 0.9g (Sat 0.3g, Mono 0.3g, Poly 0.2g), Carb 1.8g, Fiber 0. 1g, Chol 13mg, iron 0.2mg, Sodium 48mg, calcium 16mg