Instructions

1. 1

   In a medium-sized mixing bowl, crack the egg and whisk it using a fork until well beaten. Incorporate the panko breadcrumbs, minced garlic, grated ginger, chopped scallion whites, and 2 tablespoons of soy sauce, stirring until everything is well blended.

2. 2

   Introduce the ground turkey to the mixture and gently combine using the fork, taking care not to overwork the meat. Shape the mixture into 16 uniform meatballs, each weighing approximately 1 ounce. Arrange them on a parchment-lined baking sheet and set aside until you're ready to cook. (Be sure to wash your hands and clean your workspace thoroughly afterward.)

3. 3

   Generously coat the air fryer basket with olive oil spray.

4. 4

   Place the meatballs in a single layer in the basket, cooking in batches if necessary. Air fry at 400°F for 8-10 minutes, turning the meatballs halfway through the cooking process. If you are cooking in batches, cover the first batch with foil and, if needed, return it to the air fryer for an additional minute to warm before serving.

5. 5

   Alternatively, bake the meatballs in a preheated oven at 400°F for 20 minutes.

6. 6

   While the meatballs are cooking, mix the rice with sesame oil and the chopped scallion greens.

7. 7

   Distribute ¾ cup of the rice mixture into 4 individual bowls.

8. 8

   Place 4 meatballs on top of each bowl of rice, accompanied by ½ cup of edamame.

9. 9

   Drizzle 2 teaspoons of soy sauce over each serving, sprinkle with sesame seeds, and add sriracha on top if desired.

Nutrition Information

Notes & Tips

• Bake the meatballs in the oven at 400°F for 20 minutes.