Yield about 40 meatballs
2 lbs ground turkey
½ cup carrot, peeled and shredded
¼ green onion, chopped
1 tablespoon cilantro, minced
1/2 cup panko (or gluten-free) breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons sriracha sauce
3 tablespoons honey
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon sesame oil
1 tablespoon garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon corn starch
2 tablespoons sesame seeds
Pre heat oven to 375 degrees.
Line baking sheet with parchment paper or foil.
Mix together ground turkey, carrot, green onion, cilantro, eggs, bread crumbs, salt and pepper.
Form into 1 ½ inch balls (about 40).
Place meatballs on sheet pan, and bake until browned and cooked through, about 25 minutes.
In saucepan mix together Sriracha sauce, honey, soy sauce, rice vinegar, sesame oil, garlic, and ground ginger.
Bring to a boil over medium heat, whisking constantly.
When sauce begins to boil, reduce heat and remove 2 tablespoons of sauce from pan and mix with corn starch.
Whisk cornstarch mixture back to sauce and let simmer for about 10 minutes.
Once meatballs are cooked, remove excess fat and place meatballs in sauce pan, thoroughly coating meatballs with sauce, or drizzle sauce on top of meatballs in a serving dish.
Top meatballs with sesame seeds and serve.