In a large mixing bowl, add in the ground turkey, garlic powder, cumin, oregano, paprika, pepper, salt, egg, breadcrumbs, and green onions. Using your hands or a spatula, mix all of the ingredients together until well combined.
Pinch off a golf ball sized piece of the mixture and roll it into a ball. Repeat until all of the meatballs are rolled.
In a large heavy bottomed skillet or cast iron pan, add the cooking oil and cook the meatballs until browned and fully cooked.
Apricot Sesame Sauce
In a medium sized bowl, stir together the apricot preserves, white wine vinegar, apple cider vinegar, sesame oil, water/cornstarch mixture, toasted sesame seeds* and salt.
In a saucepan heat the extra virgin olive oil, add in the garlic and ginger. Saute for 30 seconds until fragrant.
Add the sauce mixture into the saucepan and bring to a simmer. Stirring regularly, heat until sauce has thickened, about 5 minutes.
Pour the apricot sesame sauce over top of the cooked turkey meatballs. Reheat if necessary and serve.
Notes
Tip*- If you can’t find toasted sesame seeds at the grocery store, you can make them! To make toasted sesame seeds, add plain sesame seeds into a shallow fry pan. Over medium heat, tossing regularly, cook until the sesame seeds start to brown. The sesame seeds brown very quickly, so you have to keep an eye on them so they don’t burn.