Baked Turkey Teriyaki Meatballs

Oh my, these were OH SO good! My 5-year-old told me to put these on my "make again list!" There couldn't be higher praise for a meal!

I really love the versatility of this dish. It would make a great appetizer, a main dish like we made served with rice, or pasta or even as a teriyaki meatloaf. The sauce is AMAZING! I promise you will not be disappointed!

Thank you Cookin' Canuck for making mealtime a hit!

Ingredients
FOR THE MEATBALLS

• 1 1/4 pound ground turkey
• 1/2 whole medium yellow onion, grated
• 2 cloves garlic, minced
• 2 teaspoons grated ginger
• 1/4 cups chopped Italian parsley
• 3/4 Chinese Five Spice Powder
• 1 whole egg
• 1/4 cup plus 2 tablespoons of dry breadcrumbs
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground pepper

FOR THE SAUCE

• 1/3 cup rice wine vinegar
• 1/4 cup packed brown sugar
• 1/3 cup water
• 1/4 cup soy sauce
• 1/4 cup Canola oil
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 teaspoons toasted sesame seeds

Instructions

FOR THE MEATBALLS

• Preheat oven to 350 degrees. Thoroughly coat a large baking sheet with cooking spray. In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.
• Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
• Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.

FOR THE SAUCE

• In a small saucepan, combine rice vinegar, brown sugar, water, soy sauce, 1/4 cup Canola oil, ginger, garlic, flour, and sesame seeds. 
• Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10minutes. 
• Keep warm. 
• At the 15 minute point, remove the meatballs from the oven and brush the meatballs liberally with the sauce. Return the oven for 5 minutes. Serve immediately with the extra sauce.