Teriyaki Meatballs From Reynolds Wrap® - cooking recipe

Ingredients

Meatballs:
16 ounces lean ground turkey
1/2 cup panko bread crumbs
1/4 cup finely chopped green onion
1 large egg
1 teaspoon freshly grated ginger
1 garlic clove, pressed
2 teaspoons sesame oil
Reynolds Wrap(R) Aluminum Foil
Teriyaki Sauce:
1/4 cup light brown sugar, lightly packed
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 medium garlic clove
1/2 teaspoon freshly grated ginger
Optional Garnishes:
Sesame seeds
Chopped green onion

Preparation

Line a 17x12-inch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven to 400 degrees F.
Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
Roll into 1 1/4\" to 1 1/2\" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.