Turkey Sriracha Meatballs

Ingredients

• 19 oz package ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 inches fresh ginger
• 1/2 tsp soy sauce
• 1 bunch green onions, divided
• Freshly cracked black pepper
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1/4 cup brown sugar
• 2 Tbsp sriracha hot sauce
• 1/2 cup water, divided
• 2 Tbsp cornstarch

Directions

1. Heat your oven to 350 degrees. In a large bowl, combine the ground turkey, egg, bread crumbs, soy sauce, and a few grinds of black pepper. Peel the ginger with a vegetable peeler, or just scrape the skin away with the edge of a spoon. Grate about 2 inches of ginger on the small holes of a cheese grater right into the turkey mixture. Slice 2-3 green onions thinly and add them too, keeping the remaining green onions aside for later. Mix everything well, then roll the mixture into meatballs roughly the size of pingpong balls. Depending on how big you make them, you’ll end up with 25-30 meatballs. Set them on a foil-lined baking sheet and bake at 350 degrees for 25 minutes.
2. As the meatballs cook, start the sriracha glaze. Put the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of the water in a small pot. Warm it over medium heat, stirring, until the brown sugar melts into the sauce. In a small bowl, mix the remaining 1/4 cup of water with the cornstarch until smooth. Add that cornstarch mixture to the pot and stir it in. Let the sauce reach a simmer; it will turn shiny and thicken as it cooks.
3. When the meatballs are done in the oven, move them into a large bowl and pour the glaze over them. Gently toss until they’re coated all over. Serve them hot with the reserved sliced green onions scattered on top.