1. In medium bowl stir together egg whites, KELLOGG’S ALL-BRAN BRAN BUDS cereal, onions, 2 tablespoons of the chile-garlic sauce, cilantro and gingerroot. Add turkey. Mix well. Shape into forty-eight 1-inch meatballs. Place in 15 x 10 x 1-inch baking pan.
2. Bake at 400º F about 15 minutes or until no longer pink in center.
3. Meanwhile, in small saucepan combine plum preserves, vinegar, remaining 2 tablespoons chile-garlic sauce, water and red pepper. Cook and stir over low heat until hot. Remove from heat. (Stir in additional 1 to 2 tablespoons of water to thin glaze, if necessary.)
4. In chafing dish or large bowl combine meatballs and plum mixture. Serve with cocktail picks or small forks.