Teriyaki Turkey Meatballs

Combine ground turkey, shredded carrot, 4 sliced scallions, beaten egg, bread crumbs, and 2 tablespoons of the teriyaki sauce in a large bowl. Mix gently with hands until just combined, being careful not to overwork the mixture.

Form the mixture into 16 meatballs (about the size of golf balls) and place them on a parchment-lined baking sheet.

Preheat oven to 400°F. Lightly spray the meatballs with vegetable oil on all sides.

Bake the meatballs for 15 minutes until cooked through and lightly browned.

Remove the meatballs from the oven and transfer them to a large skillet or saucepan over medium heat.

Pour the remaining teriyaki sauce over the meatballs and gently toss to coat. Simmer for 3–5 minutes, stirring occasionally, until the glaze coats the meatballs evenly.

Transfer the meatballs to a serving dish and sprinkle with sesame seeds and the remaining sliced scallions. Serve warm.