Instructions:
- Combine the binders: In a large mixing bowl, gently whisk together the egg, grated ginger, minced garlic, coriander, 1 tbsp soy sauce, sesame oil, and white pepper.
- Add the turkey and breadcrumbs to the bowl. Using your hands, mix the ingredients just until combined. Do not overmix to ensure a tender result.
- Roll the mixture into uniform balls, roughly 1.5 inches (4cm) in diameter. If the mixture is too sticky, chill for 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Carefully sear the meatballs on all sides until deeply golden brown (about 6–8 minutes total). Remove the seared meatballs and set them aside.
- Create the glaze base: In a small bowl, whisk together the 1/4 cup soy sauce, honey, rice vinegar, lime juice, and Sriracha.
- Make a slurry by mixing the cornstarch with 1 tbsp of cold water until smooth. Pour the main glaze mixture into the empty skillet (over medium-low heat) and bring it to a simmer.
- Whisk in the cornstarch slurry. Stir constantly until the sauce visibly thickens, about 1 minute.
- Return the seared meatballs to the pan. Gently toss them until they are fully coated in the glaze. Continue cooking over low heat, turning occasionally, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Transfer the finished meatballs to a serving platter. Drizzle with any remaining pan glaze, and garnish generously with toasted sesame seeds and sliced spring onions before serving hot.