Scoop the avocado flesh into a small mixing bowl and mash with a fork until smooth. Add the lime juice, pepper sauce, lime zest, orange zest, orange juice, sour cream, garlic, cilantro, salt and pepper. Mix thoroughly and spoon into a serving dish. Sprinkle with cayenne pepper and cover until ready to serve. Yields about 2/3 cup.
Prepare the meatballs:
Preheat the oven to 250 °F. In a large mixing bowl combine the ground turkey, egg, salt, orange zest, onion, garlic, panko, pepper sauce and cilantro.
Form the mixture into 1-inch diameter meatballs (about 1 tablespoon each), and set aside on a platter.
Heat 1-1/2 tablespoons of the olive oil in a pan over medium heat. Add half the meatballs and fry, turning frequently with tongs, until browned and no longer pink in the center, about 5 minutes. Add 2 tablespoons of the orange juice and continue cooking until the meatballs are glazed and the liquid has evaporated.
Transfer the meatballs to an ovenproof dish, cover with foil, and place in them the oven to keep warm. Repeat the process with the remaining meatballs, add them to the others to stay warm until ready to serve.
Tips for Making This Recipe
Both the meatballs and sauce can be made up to 1 day ahead. There should be enough citrus in the avocado dipping sauce to keep it from turning brown, but to be sure, put it in an airtight container, place a layer of plastic wrap directly onto the surface of the dip, then cover with the container lid. To reheat the meatballs, put them in an ovenproof dish, cover with foil, and heat in a 275°F for about 30 minutes.