How to Make It
Step 1
Preheat oven to 375 °F. Line a baking sheet with foil. Spray with nonstick cooking spray and set aside.
Step 2
In a large bowl, mix together ground
turkey, bread crumbs, eggs, green onions, garlic powder, salt, and
pepper. Once combined, shape into about 1.5 -inch balls (roughly 40
meatballs ). Place on baking sheet , spaced well apart.
Step 3
Bake the meatballs for about 25 minutes , or until they are browned and cooked through.
Step 4
While the meatballs are in the oven, place
sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger
in a small saucepan over medium heat ; whisk to combine. Bring to a
boil, whisking continuously. Once the sauce is boiling, reduce heat.
Take 1 to 2 tablespoons of the sauce out of the saucepan and put in a
small bowl. Add cornstarch and stir with a fork. Once combined, add the
mixture back to the saucepan (to help sauce thicken ). Simmer the sauce
for about 10 minutes. When the meatballs are done, place them into the
saucepan and toss to coat.
Step 5
Add 4 meatballs to a
container with some rice or quinoa, if desired. Top with sesame seeds,
if desired, and more green onions. Meatballs will keep, refrigerated, up
to 4 days.
