• Make the meatballs: Preheat oven to 400° F. Lightly grease a rimmed baking sheet with olive oil, canola oil or avocado oil.
• Combine all meatball ingredients except for the ground turkey (egg, soy sauce, 1 tablespoon hoisin sauce, garlic, ginger, green onions, salt, pepper and panko bread crumbs) in a large bowl. Stir with a fork until well mixed.
• Add the ground turkey and mix with your hands until just combined.
• Form the mixture into 1 ½-inch meatballs and place on the greased baking sheet. (If the mixture sticks to your hands, try forming the meatballs with slightly damp hands.) You can space the meatballs fairly close together, so long as they aren’t touching. You will make about 18 meatballs.
• Bake for 12-16 minutes, until cooked through. The center of the meatballs should register at least 165° F on an instant-read thermometer. Optional: brush some of the glaze over the tops of the meatballs during the last minute of the cook time.
• Make the sweet and sour glaze: Combine all glaze ingredients in a small bowl. Whisk until smooth. Serve meatballs with glaze for drizzling or dipping.
• Serve meatballs with brown rice, white rice or noodles and sautéed or roasted vegetables, or as desired.

To freeze raw meatballs (before baking):

• Place uncooked meatballs on a parchment-lined baking sheet or dish. They can be spaced closely together but should not be touching. Place in the freezer for 2 hours, until frozen through. Transfer frozen meatballs to a zip-top freezer bag and seal airtight. Store in the freezer for up to 2 months.
• To bake a frozen raw meatball: Thaw overnight in the refrigerator and then bake according to recipe instructions.

To freeze cooked meatballs:

• Let meatballs cool completely. Place in a zip-top freezer bag and seal airtight. Store in the freezer for up to 2 months.
• To reheat, first defrost in the refrigerator. Then wrap the meatballs in a piece of foil. (You can wrap all of the meatballs together, no need to individually wrap them.) Warm in a 350° F oven for 12-15 minutes, until heated through. (Wrapping the meatballs helps to keep them from drying out.)