-
1
Preheat oven to 375 F.
-
2
In a large bowl, combine the ground turkey, egg, panko, toasted sesame seed oil, soy sauce, ginger, garlic, kale, salt and pepper.
-
3
Mix all ingredients together well.
-
4
Form into meatballs about the size of a golf ball.
-
5
Heat a large cast iron skillet or heavy oven-safe skillet over medium heat.
-
6
Add half of the vegetable oil and heat.
-
7
Add half the meatballs and brown them on all sides.
-
8
Dont worry about cooking them all the way through.
-
9
Once browned, remove meatballs from frying pan to a clean plate.
-
10
Repeat the process with the remaining meatballs and vegetable oil.
-
11
Add all of the meatballs back into the frying pan (if they do not fit, place meatballs on a non-stick baking sheet) and bake in the heated oven for 8-12 minutes or until done.
-
12
Cooking times will vary depending on the size of the meatballs.
-
13
While meatballs cook in the oven, begin the sauce.
-
14
In a medium saucepan over medium-low heat, add the apricot preserves, Sriracha, ginger, and lemon juice.
-
15
Heat until all ingredients are melted together, stirring continually.
-
16
Once done, keep warm on low.
-
17
Remove meatballs from oven and place in serving dish.
-
18
Cover with sauce and garnish with cilantro.
