Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)
1-1/2 lbs Ground Turkey
5 scallions (green onions), chopped finely
3 cloves garlic, grated or minced
3/4 cup Whole Wheat Pablo Bread Crumbs
1-3/4 tsp sesame oil
1/4 tsp ground ginger or 1/2 tsp fresh ginger paste
3/4 tsp sea salt
1/2 tsp finely ground pepper
1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)
1/4 cup Low Sodium Organic Soy Sauce or coconut aminos
3 tsp Brown Rice Vinegar
1-1/2 Tbsp Sesame Oil
2 Tbsp Organic Ketchup
3 Tbsp Brown Sugar
2 tsp tapioca flour, corn starch or arrowroot powder
Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.
Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.
In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.
Original recipe was adapted by Hungry Happens.