Recipe Vortex

1 pound ground turkey

3/4 cup cooked quinoa

3 cloves garlic, minced

2 green onions, thinly sliced

1 large egg

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon Sriracha, or more, to taste

Kosher salt and freshly ground black pepper, to taste

1/2 teaspoon sesame seeds

For the sauce:

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

1 tablespoon brown sugar, packed

1 teaspoon sesame oil

1 teaspoon Sriracha, or more, to taste

2 teaspoons cornstarch

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.

To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.

In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.

Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.