PREHEAT oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken; mix well.
SHAPE into 1-inch meatballs. Arrange meatballs in 15x10x1-inch baking pan.
BAKE 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.
Tangy Thai Meatballs: Prepare as directed, using lean ground beef in place of the ground chicken.
Nutrition Information Per Serving: 91 Calories, Fat 3g, Protein 5g, Carbohydrates 11g, Cholesterol 34mg, Sodium 298mg, Fiber 0g