Sweet and Spicy Turkey Meatballs

Preheat oven to 375 F.

In a large bowl, combine the ground turkey, egg, panko, toasted sesame seed oil, soy sauce, ginger, garlic, kale, salt and pepper. Mix all ingredients together well. Form into meatballs about the size of a golf ball.

Heat a large cast iron skillet or heavy oven-safe skillet over medium heat. Add half of the vegetable oil and heat.

Add half the meatballs and brown them on all sides. Don’t worry about cooking them all the way through.

Once browned, remove meatballs from frying pan to a clean plate. Repeat the process with the remaining meatballs and vegetable oil.

Add all of the meatballs back into the frying pan (if they do not fit, place meatballs on a non-stick baking sheet) and bake in the heated oven for 8-12 minutes or until done. Cooking times will vary depending on the size of the meatballs.

While meatballs cook in the oven, begin the sauce. In a medium saucepan over medium-low heat, add the apricot preserves, Sriracha, ginger, and lemon juice. Heat until all ingredients are melted together, stirring continually. Once done, keep warm on low.

Remove meatballs from oven and place in serving dish. Cover with sauce and garnish with cilantro.