Preparation Steps

• Preheat the oven to 400°F and line a rimmed baking sheet with parchment or foil; set a wire rack on top if you have one to help air circulate under the meatballs.
• Whisk together the glaze ingredients (soy sauce, honey, rice vinegar, grated ginger, and toasted sesame oil) in a small saucepan. Bring to a gentle simmer over medium heat.
• In a small bowl combine the cornstarch and cold water to make a slurry; set it aside near the stove so you can thicken the glaze later.
• In a large bowl place the ground turkey, panko, egg, minced garlic, most of the sliced green onions (reserve some for garnish), salt, and pepper. Use a fork to press and fold the mixture together until just combined — avoid overmixing to keep the meatballs tender.
• Cover the bowl and chill the mixture in the refrigerator for 10 minutes; this firms it up slightly and makes shaping much easier.
• Form the chilled mixture into meatballs about 1 to 1 1/4 inches in diameter (roughly 20–22 meatballs). Arrange them on the prepared rack or baking sheet, spacing them so air can circulate.
• Brush the meatballs lightly with the neutral oil or spray with cooking spray. Bake for 14–16 minutes, until the meatballs reach an internal temperature of 165°F and are lightly browned.
• While the meatballs bake, return the teriyaki mixture to a simmer. Stir in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and keep warm.
• Transfer the cooked meatballs to a large skillet set over medium heat, pour in the thickened teriyaki glaze, and toss gently to coat. Cook for 2–3 minutes, spooning sauce over the meatballs so it becomes sticky and well-adhered. For a slightly charred finish, place under a hot broiler 1 minute (watch closely) to caramelize the glaze.
• Serve immediately topped with toasted sesame seeds and the reserved sliced green onions. Let rest 2–3 minutes before serving so the glaze sets.