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Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and
several grindings of black pepper in a bowl. I like mixing meatballs
with a fork; it seems to work the ingredients into each other well.
Roll tablespoon-sized knobs of the mixture into balls. The mixture
is pretty soft; I find it easiest to roll — eh, more like toss the
meatballs from palm to palm until they’re roundish — meatballs
with damp hands.
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In a skillet over medium-high heat, generously cover bottom of
pan with vegetable oil. Working in batches to avoid crowding,
place meatballs in pan and cook, turning, until browned all over
and cooked inside, about 8 minutes per batch.
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