Meatballs

• 1 ½ lbs lean ground turkey
• 2 eggs
• 4 green onions, chopped
• 1 tbsp fresh ginger, peeled and grated or minced
• 2 cloves garlic, pressed
• 1 tbsp Sriracha
• 1 tbsp Shaoxing wine (紹興酒) or dry sherry
• ¼ tsp black pepper
• ½ cup Panko bread crumbs

Mongolian Glaze

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, pressed
• ½ tsp turmeric, or 2 tsp fresh grated
• 2 tbsp Soyaki, or teriyaki sauce and 1 tsp ginger
• ½ cup water
• 2 tbsp hoisin sauce
• 3 tbsp brown sugar
• 1 tsp chili powder

Preheat oven to 400 ℉, line baking sheet with parchment. In a large bowl mix all the meatball ingredients, form into 1 inch balls, place on baking sheet, cook for 15-20 minutes. In a wok pan mix glaze ingredients, and simmer for 8-10 minutes until sauce begins to thicken. Add cooked meatballs and toss gently until coated. Serve over rice or quinoa.