These Turkey Quinoa Meatballs are a flavorful and healthier take on a classic. They have a sweet and spicy umami glaze on the outside!
For the meatballs:
1 1/4poundsground turkeynot lean
2green onionschopped, plus more for garnish
1tablespoonSrirachaadd more or less depending on your taste
1/2teaspoonfreshly ground black pepper
For the sauce:
1/3cuplow-sodium soy sauce
11-inch piece fresh ginger, peeled and grated
For the meatballs: Preheat the broiler.
In a medium bowl, combine all of the meatball ingredients. Do not overmix. Form into 2-inch balls. The uncooked meatballs can be stored in an airtight container in the fridge for up to 1 day.
Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place the meatballs on the sheet and broil until cooked through, about 10 minutes. To freeze, allow the meatballs to cool slightly before placing the entire pan in the freezer until frozen, about 1 hour. Remove the meatballs to an airtight container and store in the freezer for up to 3 months. Reheat from frozen in the oven until completely heated through.
For the sauce: Meanwhile, in a small saucepan over medium-high heat, combine the water, soy sauce, vinegar, sesame oil Sriracha, honey, and ginger. Bring to a boil and reduce the heat to a simmer. Dissolve the cornstarch with 2 teaspoons of cold water. Stir into the sauce and continue to simmer until thickened.
Serve the meatballs with the sauce and sprinkle with the sesame seeds and green onions.