Teriyaki Turkey Meatballs

Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease the pan.
In a large mixing bowl, combine ground turkey, egg, panko bread crumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix until just combined (do not overmix to keep meatballs tender).
1 pound Ground Turkey, 1 Egg, 3/4 cup Panko Bread Crumbs, 3 Tablespoon Onion, 1 teaspoon Ginger Paste, 2 cloves Garlic, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
Roll the mixture into 1-inch meatballs (about 16-20 meatballs) and place them on the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F.
To a small saucepan, add soy sauce, rice wine vinegar, brown sugar, minced garlic, ginger paste, and red pepper flakes (if using). Dissolve the cornstarch in 2 tablespoons of water and set aside.
1/4 cup Soy Sauce, 2 teaspoon Rice Wine Vinegar, 2 Tablespoon Brown Sugar, 1 clove Garlic, 1/2 teaspoon Ginger Paste, 1/8 teaspoon Red Pepper Flakes, 3/4 teaspoon Cornstarch, 1/4 cup Water
Over medium heat, bring the soy sauce mixture to a gentle simmer. Stir in the cornstarch slurry and cook, whisking frequently, until the sauce thickens, about 2-3 minutes.
Once the meatballs are done baking, transfer them to a large bowl. Add the teriyaki sauce and gently toss until the sauce coats the meatballs evenly.
Serve the turkey teriyaki meatballs over steamed rice or noodles, garnished with green onions and sesame seeds, if desired.