Instructions

• Crack the egg into a medium mixing bowl and beat with a fork. Add the panko, minced garlic, grated ginger, scallion whites, and 2 tablespoons soy sauce; mix until combined.
• Add the ground turkey to the bowl and gently mix with the fork until just combined—do not overmix. Thoroughly wash your hands and any surfaces that touched the raw turkey.
• Portion the mixture into 16 even meatballs (about 1 ounce each) and place them on a parchment-lined sheet pan; set aside.
• If your air fryer recommends preheating, preheat to 400°F. Spray the air fryer basket generously with olive oil spray.
• Place meatballs in a single even layer in the air fryer basket (work in batches if they won’t all fit without crowding). Cook at 400°F for 8–10 minutes, turning the meatballs halfway through (about 4–5 minutes). Ensure turkey meatballs reach 165°F internal temperature.
• If cooking in batches, keep the first batch covered loosely with foil while the remaining batches cook. If needed, return the first batch to the air fryer for 1 minute to rewarm before serving.
• While the meatballs cook, combine the cooked brown rice with the 2 teaspoons sesame oil and the chopped scallion greens; stir to coat.
• Heat the shelled edamame until warm (follow package instructions or heat briefly on the stovetop or in the microwave).
• Divide the rice into four bowls, using 3/4 cup rice per bowl. Top each bowl with 4 meatballs and 1/2 cup warmed edamame.
• Drizzle each bowl with 2 teaspoons soy sauce (use additional soy sauce from “plus more for topping” if desired), sprinkle with sesame seeds, and add sriracha and fresh cilantro if using.