1 pound lean ground turkey (you can use beef if you prefer, or half and half)
¼ cup Panko or breadcrumbs
3 Tbsp chopped fresh, cilantro leaves and stems, plus extra for serving
1 Tbsp finely chopped or grated fresh, peeled ginger
¼ tsp kosher salt (most Hoisin sauces are loaded with salt. You can always add more salt later, if desired)
¼ -½ tsp freshly ground black pepper (½ tsp much makes the meatballs somewhat spicy)
2 tsp Flying Olive Toasted Sesame Oil
3 clove garlic, minced
Hoisin or Sriracha, or sweet chili sauce, for serving (optional)
Toasted sesame seeds, for garnish
Preheat the oven to 400 degrees F.
In a large bowl, combine all the ingredients, except the sauce and sesame seeds. Using your clean hands, mix until everything is fully incorporated.
Shape into 1½” meatballs. Place them on a sheet pan covered with aluminum foil or parchment paper.
Bake 15-20 minutes or until the meatballs are firm and cooked through (An instant read thermometer will register 165 degrees F).
Drizzle with the sauce of choice, and sprinkle with cilantro and sesame seeds, if desired.
Inspired by a recipe by Chef Jon Ashton
Submitted by Barb L.