Meatballs

2 lbs ground turkey or ground chicken

1 large shallot, minced

1 head garlic, minced

1-inch piece fresh ginger, peeled and finely minced

1/4 cup fresh Thai basil, finely chopped

1 teaspoon toasted sesame oil

2 tablespoons low-sodium soy sauce

2 eggs

3/4 cup breadcrumbs

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Asian Glaze

1/2 cup low-sodium soy sauce

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

1 tablespoon hot honey

1 tablespoon Sriracha

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For Serving

Toasted sesame seeds

Butter lettuce cups (optional)

Make the Meatballs

Preheat your oven to 400°F and line a cookie sheet with parchment paper.

In a large bowl, add the ground turkey/chicken, minced shallot, garlic, ginger, Thai basil, sesame oil, soy sauce, eggs, and breadcrumbs.

Using your hands, gently mix until everything is well combined.

Roll the mixture into meatballs and place them on the prepared baking sheet.

Lightly spray the tops with olive oil.

Bake for 20 minutes, or until cooked through and lightly golden.

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Make the Asian Glaze

In a small saucepan over low heat, add the soy sauce, cornstarch, sesame oil, hot honey, and Sriracha.

Whisk continuously until the cornstarch dissolves and the sauce begins to bubble slowly and thicken.

Remove from heat.

Glaze the Meatballs

Brush or “paint” the glaze over each meatball until fully coated.

Sprinkle with toasted sesame seeds.

Serve in Butter Lettuce Cups for a little crunch!