Ground turkey keeps these meatballs lean while fresh ginger, garlic, and green onion pack in bright, savory flavor without any heavy lifting. The glaze comes together on the stovetop with a touch of honey and rice vinegar, thickened just enough to cling to every meatball, giving the whole dish a shiny, restaurant-worthy finish. Baking instead of frying keeps things light and hands-off, and a scatter of sesame seeds and sliced green onion tops adds the final bit of crunch and color right before serving. Lean protein, plenty of aromatics, and a light, herby glaze make this a natural fit for a Mediterranean-style way of eating. It's an easy weeknight dinner that still feels a little special, especially served alongside greens, whole grains, or a simple vegetable side.
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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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