Teriyaki Salmon Meatballs

For the salmon meatballs: 

15 oz. canned salmon, drained

6 green onions, white and light green parts thinly sliced

2 large cloves garlic, peeled and minced

1-inch fresh ginger, peeled and minced

3/4 cup panko bread crumbs

2 large eggs

2 Tbsp. low-sodium tamari

2 Tbsp. sesame seeds

1/2 tsp. ground black pepper

2 Tbsp. avocado oil

For the teriyaki sauce: 

1 cup water

2/3 cup low-sodium tamari

2/3 cup maple syrup

4 Tbsp. rice vinegar

2 Tbsp. toasted sesame oil

1 tsp. garlic powder

1 tsp. ground ginger

4 Tbsp. corn starch 

1. In a medium-sized mixing bowl, add all of the meatball ingredients except for the avocado oil (that’s for frying later). Mix until well combined. 
2. In another medium-sized mixing bowl, whisk together all of the teriyaki sauce ingredients. Set aside. 
3. Heat a large skillet over medium heat. Once hot, add the avocado oil. Using a tablespoon or 1-inch scoop, gently scoop and shape salmon mixture into balls and place into the hot skillet. Gently pan-fry the salmon meatballs until golden brown all around. Do this in two batches, transferring the first batch of cooked meatballs to a plate while you fry the second batch. Remove the remaining cooked meatballs to the reserved plate, so your hot skillet is empty. (Recipe should yield 24-28 meatballs.)
4. To the hot skillet, add the teriyaki sauce mixture. Bring it to a boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the reserved cooked salmon meatballs back to the skillet and gently toss to coat in sauce. 
5. Serve immediately, garnished with additional sesame seeds and/or sliced green onions. Serving suggestion: Pair with cooked rice and steamed or sautéed vegetables.