These sticky-sweet, ginger-spiked meatballs come together fast and bake up juicy thanks to a simple mix of ground turkey, tamari, garlic, and grated ginger folded together and formed into tender bites. Gluten free breadcrumbs keep the texture light without drying out the meat, while a quick glaze of tamari, honey, rice vinegar, and sesame oil thickens on the stovetop into a glossy coating that clings to every meatball. A finishing shower of sesame seeds and sliced green onion tops adds crunch and freshness right before serving. The whole thing goes from mixing bowl to dinner table in under an hour, making it an easy weeknight option or a crowd-pleasing appetizer for a party platter. It's a reliable pick for a gluten free spread, with bold umami flavor and a sticky-glossy finish that keeps people reaching for seconds.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, 2 tbsp tamari, grated ginger, garlic, sesame oil, the white and light green parts of the sliced green onions, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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