2 packages of ground turkey (900g total)
2 green onions minced
1/4 cup of chopped cilantro
1/2 cup of panko bread crumbs
1 tbsp of sriracha sauce
1 tsp of soya sauce
3 cloves of minced garlic
3 tsp of minced ginger
1/2 cup of soya sauce
1/2 cup of water
1/3 cup of honey
1 tbsp sesame oil
2 tbsp of sriracha
2 tsp grated ginger
2 tbsp toasted sesame seeds
2 tsp of cornstarch + 3 tbsp of water
1 package of snow peas washed and trimmed (about 2 cups)
Begin with mixing all the meatball ingredients together. Line two cookie sheets with parchment paper. Scoop a heaping tbsp of turkey and roll into a ball. Continue until all the meat balls are lined up. Bake at 350 for 20 mins.
While they are cooking start your sauce. In a saucepan, over medium heat, stir together all your sauce ingredients minus the sesame seeds and cornstarch. Cook, while stirring, for about 3 mins making sure the honey dissolves. Mix the cornstarch with 3 tbsp of water. Turn the heat up and add the cornstarch mixture, stirring to incorporate it. The sauce should begin to thicken, let it cook for about another 2 minutes. Remove from the heat when it is thick and glossy and stir in the sesame seeds.
In a large pot or a slow cooker, add the meatballs, sauce and snow peas. Heat everything through and accessorize with more toasted sesame seeds and green onions if you like. Serve with rice or quinoa.
Vegetarian side note: first time I made this I only had one package of ground chicken and so I used a half a block of firm tofu broken into crumbs. I mixed this into the meatball mixture and my family, who hates tofu, did not notice this little deception. The texture was lighter than your regular meatball. The rest of the block I cut into cubes and fried in veg oil so that they were a lovely light brown on a few sides. I mixed the cubes into the sauce as well and they were delicious.