Turkey Sriracha Meatballs

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  Ground Turkey, 99% Lean(539g)
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(120g)
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  Ginger, Fresh Root
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  Soy Sauce, Low Sodium(3g)
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  Green Onion (Scallion)
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  Black Pepper (Freshly Cracked, $0.05)
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  Soy Sauce, Low Sodium(30g)
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  Vinegar, Rice(15g)
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  Brown sugar(60g)
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  Sriracha sauce(30g)
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  1/2 Cup Water (Divided, $0.00)
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  Cornstarch(30g)

Instructions

1. 1Peel the ginger with a vegetable peeler or spoon, then grate about 2 inches on a small-holed cheese grater. Thinly slice 2–3 green onions and set aside; reserve the rest for topping.
2. 2Combine the ground turkey, eggs, bread crumbs, grated ginger, low sodium soy sauce, and sliced green onions in a large bowl. Mix thoroughly until just combined, then shape into meatballs about the size of ping-pong balls (you should get 25–30 meatballs).
3. 3Heat a large skillet over medium-high heat and lightly oil or coat with cooking spray. Working in batches to avoid crowding, cook the meatballs for 8–10 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 165°F. Transfer finished meatballs to a large bowl.
4. 4In a small pot, combine the low sodium soy sauce, rice vinegar, brown sugar, sriracha sauce, and 1/4 cup water. Heat over medium heat for 3–4 minutes, stirring occasionally, until the brown sugar dissolves completely.
5. 5In a small bowl, whisk together the remaining 1/4 cup water and cornstarch until smooth. Pour the cornstarch slurry into the pot and stir to combine.
6. 6Bring the glaze to a simmer over medium heat for 2–3 minutes, stirring frequently, until thickened and glossy.
7. 7Pour the glaze over the cooked meatballs and toss gently to coat evenly.
8. 8Divide the meatballs and glaze evenly into 6 airtight containers while hot. Top each portion with reserved sliced green onions. Refrigerate for up to 4 days.