Grilled Sriracha-Sesame Turkey Meatballs

Ingredients

• 1 T finely minced garlic
• 1 T finely minced fresh ginger root
• 3 green onions, sliced and then finely chopped
• 1 1/2 lb. ground turkey
• 1 egg, beaten
• 1/2 cup whole wheat bread crumbs
• 1 1/2 T sesame seeds
• 2-3 T Sriracha Sauce
• 1 tsp. sea salt
• Additional sliced green onions and sesame seeds for garnishing finished meatballs, optional

Directions

1. Heat the grill to medium-high. If the meatballs are going straight onto the grate, coat the grate with non-stick grill spray, or rub it with an oiled towel before the grill gets hot.
2. Mince the garlic, ginger, and green onions very fine. A mini-chopper that fits onto an immersion blender makes this quick, but a knife will get you there too.
3. Add the ground turkey, egg, bread crumbs or almond meal, garlic, ginger, green onions, sesame seeds, Sriracha Sauce, and salt to a bowl. Use your hands to mix lightly, just until everything is spread evenly through the turkey.
4. Shape the mixture into meatballs with your hands. A 2 T scoop works well for portioning 2 heaping tablespoons of the mixture before you roll each piece into a ball. The mixture will feel pretty soft, so be gentle with it.
5. If you are cooking on a grill grid pan, coat the pan with non-stick spray or oil, set it over the grill, and let it heat for 5 minutes before adding the meatballs. You can place them on the pan with your fingers, then switch to tongs once they are hot.
6. Cook the meatballs on the grill until done all the way through, rotating them every 5-7 minutes so the outside browns on each side.
7. The full grilling time will be about 30 minutes, or a little less if the meatballs are sitting directly on the grill.
8. Serve them hot, with sliced green onions and sesame seeds over the top if you want the garnish.
9. The leftovers kept well in the refrigerator overnight, and they warmed back up in the microwave in a minute or so.