Directions

1. Set oven to 400 degrees (F). Use parchment paper to cover a large baking sheet; set aside.
2. In a large skillet, Cook 3 tablespoons of oil over medium heat. Let the oil to boil while you prepare the meatballs.
3. Mix together ground turkey, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko in a large bowl. Slowly pour in the water, a few tablespoons at a time. This should moisten the mixture while still allowing it to retain its shape when rolled into meatballs.
4. Take one tablespoon-sized scoop of meat into your hand and roll it into a small ball; repeat until all meat has been rolled into meatballs.
5. Fry a few meatballs at a time in the hot oil for 1-2 minutes on each side or until lightly browned.
6. Arrange the semi-cooked meatballs on parchment-covered baking sheet. After all meatballs have been pan-fried, slide the baking sheet into the oven and bake for 10-12 minutes, or until they're cooked through.
7. While the meatballs bake, make the sriracha teriyaki sauce.
8. Mix together the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger in a small saucepan. Cook over medium-low heat and stir continuously until the honey is dissolved, for about 3 minutes.
9. In a small dish, mix the cornstarch with 3 tablespoons of water, and then add it to the glaze, stirring often.
10. Turn up the heat to medium high. Cook the sauce for about 2 minutes, stirring constantly... Once it's becomes thick, turn off the heat and add in sesame seeds.
11. Take the meatballs out of the oven and transfer them from the baking sheet directly into sauce pot. Stir well to cover meatballs in the sauce.
12. Pour 1/2 cup of rice into each bowl. Add a few meatballs, a dash of sesame seeds, and some chopped scallions. Enjoy!