1. Preheat the oven to 400 degrees. Prepare your baking sheet by lining it with tin foil, then adding a baking rack, spray the baking rack with cooking spray so the meatballs don’t stick.

2. To make the sauce heat the olive oil in a large pan. Add the grated garlic and cook for 1 minute. Add the soy sauce, 1 cup of water, brown sugar, honey, ground ginger, orange juice and orange zest. Whisk well to combine. Make a slurry by mixing together the 4 teaspoons corn starch and 4 teaspoons water in a small bowl, pour into the soy sauce and whisk immediately to combine. Simmer on low for about 5-8 minutes as you make the chicken meatballs, whisking occasionally.

3. To make the chicken meatballs, in a large bowl combine the ground chicken, egg, Panko, ground ginger, garlic powder, orange zest, salt, and scallions. Mix well. To easily roll this mixture into meatballs, keep a bowl of water nearby and occasionally wet your hands, it will prevent the ground chicken from sticking to your hands! You should get 15-16 meatballs.

4. Carefully pour the orange teriyaki sauce into two bowls, splitting the sauce about evenly between the two, setting aside one of these bowls for the finished baked meatballs. Pour a little olive oil into the pan, about a tablespoon, and heat over medium high heat. Add the meatballs and brown on one side for 90 seconds. Pour in about 1/3 cup of the teriyaki sauce from one bowl, flip the meatballs and brown the other side for an additional 90 seconds. Using tongs, remove the chicken meatballs from the pan and place on the baking rack. Sprinkle each meatball with as much sesame seeds as you’d like.

5. Bake the chicken meatballs for 12 minutes, then carefully pour additional teriyaki sauce over each meatball, then baking an additional 8 minutes. Total bake time for the meatballs will be 20 minutes, internal temperature should be 165 degrees.

To serve, garnish with additional scallions, and sauce from the reserved bowl. Enjoy!