Turkey "Potsticker" Meatballs

So who here doesn't like Potstickers???  Okay, that was a rhetorical question. They are so good!!  But, they aren't exactly figure friendly though. What can you do? Well, remove the wrapper, swap turkey for the pork, and bake them instead of pan frying them in oil. These are so awesome!! They taste just like Potstickers, and using the 93/7 lean ground turkey they still stay moist. You can probably use the 99% lean turkey breast, I'm just not sure if they would stay moist or if they'd be too dry. There is a dipping sauce as well or you could just eat them plain.  I like to serve these with brown rice flavored with cilantro and lime, steamed broccoli and crispy kale. Y'all enjoy!!

Turkey "Potsticker" Meatballs
serves 4

(Meatballs)
1 1/4lb 93% lean ground turkey
1 egg
1/4c dry oatmeal
1T ginger, minced
2 cloves garlic, minced
1/4c cilantro, chopped
3 scallions, chopped
1T Bragg's liquid aminos (or low sodium soy sauce)
2 tsp toasted sesame oil
1/2 tsp kosher or sea salt

(Sauce)
4TB Bragg's liquid aminos
2TB lime juice (fresh)
2TB water
1 scallion, sliced on a bias
1tsp toasted sesame oil

Mix all the meatball ingredients together and roll into balls a little smaller than 1/4c should make about 12.  Bake at 500° for 15 minutes or until internal temp reaches 170°.  While the meatballs are baking mix up the sauce.  Serve each person 3 meatballs with 1TB sauce.