To start, preheat oven to 425F and prepare a baking sheet by lining it with parchment paper, foil or a silicon baking mat.

Next, add the ground turkey to a large bowl. Then, add in the Italian bread crumbs, egg, ground ginger, sea salt, pepper, and chili flakes. Using a wooden spoon or your hands, combine all the ingredients until they are well incorporated.

Using a cookie scoop, or eyeballing it with your hands, grab 1 Tbsp of the meat mixture and roll between the palm of your hands until you have a perfect ball. Place them directly onto the baking sheet that’s lined with parchment paper and bake for 12 minutes or until internal temp reaches 165F.

While those are baking, prepare the teriyaki sauce. In a large saucepan, add in water, vegetable broth, brown sugar, white miso paste, hoisin sauce, soy sauce, sesame seed oil, and ground ginger. Whisk until ingredients are well combined, bring to a low simmer and then add in the tapioca flour last to help thicken the sauce. Remove from heat.

When the meatballs are ready, add them to the pan with the sauce and coat each meatball well.

Serve on top of jasmine rice and top with sesame seeds and green onions, enjoy!