1 Tbsp finely grated Ginger and 4 Garlic Cloves, minced or pressed with a garlic
1/2 Cup Honey
1/4 Cup Fresh Lime Juice or Rice Vinegar
Cook quinoa according to package instructions. Cool completely. Chop the green onions and separate white bottoms from green tops. Combine quinoa, meat, eggs, onion bottoms, sriracha, curry paste, salt and half the cilantro. Mix well using gloved hands.
Using an ice cream scoop (or approximately 1½ tbsp per meatball), scoop meat mixture onto a parchment-lined baking sheet into 40 meatballs. Roll each scoop into a ball and place onto baking sheet. Place the pan in freezer (chilled meatballs will be easier to handle).
While the meatballs are cooling, prepare the gravy. Combine water and corn starch in a small bowl and whisk until dissolved. Combine sodium, ginger, garlic cloves, honey and lime juice in a small saucepot. Bring to a simmer over medium heat and stir in corn starch mixture. Reduce heat to low and cook 5-6 minutes or until thickened.
Remove meatballs from the freezer. Heat Canola oil in a large (12-in.) nonstick skillet over medium heat. Add half the meatballs. Cook 5-6 minutes, stirring occasionally until browned on all sides; set aside. Repeat with remaining meatballs.
Return all of the meatballs to the skillet. Gently pour gravy over the meatballs. Reduce heat to low and bring to a simmer. Cover and simmer 10 minutes or until meatballs are cooked through. Sprinkle with green onion tops and remaining cilantro.