Make the Meatballs

1. Preheat the oven to 350 F. Line a rimmed baking sheet with parchment and lightly spray with cooking spray; set aside.
2. In a bowl, add the bread pieces and milk. Press gently on the bread into the milk and let it sit for 5 minutes. You’re making a “Panade”
3. In a larger bowl, add the ground turkey, the panade (bread mixture), cilantro, sriracha, honey, soy sauce, salt, pepper, ginger, egg, half of the green onions, salt, and pepper. Mix gently just until combined. If the mixture is too wet and doesn’t form a meatball then feel free to add up to 3 tablespoon of bread crumbs. *This can happen depending on the type of turkey you use.
4. Using a large cookie scoop (*about 3 tablespoon of the mixture), scoop up a meatball and, with damp hands, form into a meatball. Place on the prepared baking sheet and repeat.
5. Prior to putting it into the oven, drizzle the meatballs with about a tablespoon of olive or avocado oil to help with the browning.
6. Bake for 25-35 minutes or until the internal temperature is 165F. While the meatballs are baking, prepare the glaze

Make the Honey Sriracha Glaze

1. Add all ingredients to a pot over medium heat and whisk to combine. Stir until it begins to bubble gently and reduce the heat, stirring occasionally until it thickens. You want it thick enough to coat the back of the spoon.

Assemble & Serve

1. Transfer the cooked meatballs to a serving dish. Remove the thickened Honey Sriracha Glaze from the heat and pour over the cooked meatballs, reserving some sauce on the side for folks that like extra.