Sticky Sriracha Meatballs

Note you will also need a large rimmed baking sheet and parchment paper to cover the pan. You may also want toothpicks for serving.

For the meatballs:
Preheat oven to 400 F. Line the large baking sheet with parchment paper.

In a skillet, heat the sesame oil on medium-low heat. Add the minced garlic to the skillet and saute until garlic is fragrant. Be careful not to burn—sesame oil smells and tastes foul when overheated. Once fragrant, remove from heat and set aside.

Prepare the rest of the meatball ingredients. Place the ground turkey in a large bowl and add the garlic, bread crumbs, beaten egg and minced ginger. Mix with your hands until well combined.

With a tablespoon measure, scoop out approximately 1 tablespoon worth of meat, roll into a ball, and place on the parchment lined tray. Repeat until you have no meat mixture left.

Place in the oven and bake for approximately 20 minutes or until meat is cooked through.

For the sauce:
Combine all of the sauce ingredients in a skillet on medium-low heat and whisk until combined. Do a taste test and adjust heat to your preference. Keep over the heat while meatballs continue to cook.

When the meatballs are done, remove them from the oven. Carefully place them into the skillet of sauce and stir them around until all meatballs are coated in their entirety.

Plate the meatballs and sprinkle sesame seeds and scallions over them. Stick a toothpick into each meatball. Allow meatballs to cool for approximately 5 minutes before serving.