An Asian-Fusion twist on meatballs
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine turkey, egg, cilantro, Panko, soy sauce, garlic, ginger, Sriracha, green onion, salt and pepper. Best to use your hands to mix together. Mixture should be moist but hold a shape.
Heat oil in a large skillet over medium high heat. Roll meat into 1″ balls (should make about 20). Brown meatballs on all sides, about 2 minutes per side, browned but not cooked through.
Place browned meatballs on prepared pan and bake for 12-14 minutes, until cooked through.
Meanwhile, make the sauce: In a small saucepan, combine soy sauce, Sriracha, ginger, oil, and a 1/2 cup water. Heat over medium heat until simmering. Make a cornstarch slurry in a small bowl by stirring together remaining water and cornstarch. Pour into saucepan and stir constantly, while simmering, until thickened, about 3 minutes.
Toss cooked meatballs with sauce and serve. Top with sesame seeds and green onions, if desired.