Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Set aside.

To a large mixing bowl, add the ground turkey, plain panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, grated fresh ginger, grated fresh garlic and sesame oil. Using a wooden spoon, or large rubber spatula, mix the meatball mixture until all the ingredients are fully incorporated and the mixture has a uniform consistency.

Using a small cookie scoop (approximately 1 ½ inches wide or 1 - 1 ¼ ounces), scoop out a level amount of Asian meatball mixture and gently roll it into a ball in the palm of your hand to smooth any ragged edges.

Place the Asian turkey meatball onto the prepared baking sheet. Repeat until all the meatballs have been formed and placed onto the baking sheet. Be sure to allow about 1-inch of space between each of the meatballs.

Lightly mist the tops of Asian turkey meatballs with an olive oil cooking spray to help the tops of the meatballs turn a light golden brown when baked.

Bake the Asian turkey meatballs for 15 minutes or until the internal temperature of the meatballs reaches 165°F.

Remove the meatballs from the oven and allow them to cool slightly on the baking sheet before adding to the sauce.

While the meatballs are baking, you will make the sauce. To a medium saucepan over medium-high heat, add ½ cup water, low-sodium soy sauce, hoisin sauce, honey, grated fresh ginger, grated fresh garlic, and sesame oil. Whisk to combine.

Bring the mixture to a boil, stirring often to avoid burning the sauce, and allow the sauce to thicken for about 2-3 minutes.

In a small bowl, whisk together the remaining 1 ½ tablespoons of water and cornstarch together to form a slurry. Whisk until the mixture is smooth and free of lumps. This will thicken the sauce and help to give it a glossy shine.

While whisking constantly, add the cornstarch slurry to the bubbling sauce and cook for an additional 30-45 seconds or until the sauce is thick enough to coat the back of a soup spoon. Remove the sauce from the heat and pour ¼ cup of the sauce into a small bowl. Reserve to drizzle onto the Asian turkey meatballs once plated.

To a large serving bowl add the baked Asian turkey meatballs and the remaining sauce. Gently toss to coat the meatballs in the sauce before serving. You can drizzle the reserved sauce over the meatballs and garnish with a light sprinkle of finely sliced green onions and sesame seeds once plated, if desired.