3green onionswhite and light green parts only, chopped
½cupPanko or other breadcrumbs
Sweet and Sour Glaze:
2tablespoonsrice vinegaror other white vinegar
Make the meatballs: Preheat oven to 400 degrees F. Lightly grease a rimmed baking sheet with olive oil.
Combine all meatball ingredients except for the ground turkey in a large bowl. Stir with a fork until well mixed.
Add the ground turkey and mix with a fork until just combined.
Form the mixture into 1 ½-inch balls and place on the prepared baking sheet. (If the mixture sticks to your hands, try forming the meatballs with damp hands.) You can space the meatballs fairly close together, so long as they aren’t touching. You will make about 20 meatballs.
Bake for 14-18 minutes, until cooked through. The center of the meatballs should register at least 165 degrees F on an instant-read thermometer.
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 or noodles and vegetables, 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: Defrost 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 degree F oven for 12-15 minutes, until heated through. (Wrapping the meatballs helps to keep them from drying out.)