Sweet & Tangy Asian Inspired Meatballs

To make the meatballs, in a large bowl, combine the turkey, breadrumbs, egg, green onion, soy sauce, ginger, and garlic. Using hands or a cookie scoop, shape the meatballs and arrange them on a baking sheet. Set them aside.

To make the glaze, in a medium bowl, whisk together the hoisin sauce, rice vinegar, sesame oil, ginger, and chili garlic sauce. Set it aside.

In a large nonstick skillet, heat the oil over medium-high heat. Arrange the meatballs in the skillet. Cook until the bottoms are golden, about 3 to 4 minutes. Flip them and continue to cook until the bottom is golden, about 2 minutes. Flip the meatballs one last time and cook until the remaining side is golden, about 2 minutes. Pour the sauce into the skillet and reduce the heat to medium-low. Continue to cook, flipping the meatballs in the sauce, until the sauce thickens and the meatballs reach an internal temperature of 165ºF, about 5 to 7 minutes.

Serve immediately topped with the sesame seeds. Store in the refrigerator for up to 3 days.