Ingredients:

• 1 T finely minced garlic
• 1 T finely minced fresh ginger root
• 3 green onions, sliced and then finely chopped
• 1 1/2 lb. ground turkey
• 1 egg, beaten
• 1/2 cup whole wheat bread crumbs (you can make your own from 100% whole wheat bread
• 1 1/2 T sesame seeds
• 2-3 T Sriracha Hot Sauce (I used 3 T, which I thought was pretty spicy but just right)
• 1 tsp. sea salt
• additional sliced green onions and sesame seeds for garnishing finished meatballs (optional)

Instructions:

Preheat the grill to medium-high. If you’re going to cook meatballs right on the grill, spray with non-stick grill spray or oil the grates with a towel dipped into oil before you heat the grill.

Finely chop the garlic, ginger, and green onions. I used the mini-chopper attachment of my immersion blender to do this, but you can also chop them by hand.

Put the ground turkey, egg, bread crumbs or almond meal, chopped garlic, chopped ginger, chopped green onions, sesame seeds, Sriracha Hot Sauce, and salt into a bowl and combine gently with your hands until all ingredients are well distributed into the meat. Then form meatballs with your hands. (I used a 2 T scoop to scoop out 2 heaping tablespoons of meat and then rolled them in my hands to make balls. The mixture is fairly soft.)

If you’re using a grill grid pan like I did, spray it with non-stick spray or oil and put it on top of the grill to preheat for 5 minutes before you put the meatballs on. (I put them on with my fingers but switched to tongs when the meatballs got hot.)

Grill meatballs until they are cooked through, turning every 5-7 minutes until all sides are nicely browned. Total cooking time will be about 30 minutes, or slightly less if you’re cooking the meatballs directly on the grill. Serve hot, garnished with some sliced green onions and sesame seeds if desired.