Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Combine the ground turkey, sesame oil, dry bread crumbs, ground ginger, eggs, and minced garlic in a large mixing bowl.

Shape the mixture into 1 ½-inch meatballs and place them on the baking sheet an inch apart.

Bake for 20–23 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

In a skillet, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, low sodium soy sauce, and sriracha until boiling.

Transfer the baked meatballs to the skillet and toss until fully coated in the sticky glaze.

Serve over rice or noodles, garnish with sesame seeds and sliced green onions.