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Preheat oven to 425°F.
Combine ground turkey, panko, water chestnuts, cilantro, ginger, 2 tablespoons of the soy sauce, 1 ½ teaspoons of the sesame oil, garlic, ¼ teaspoon of the salt and cayenne pepper in a large mixing bowl; mix well.
Shape into 24 meatballs. Arrange meatballs on a sided baking sheet about 2 inches apart. Place on middle rack in oven, and bake for 20 minutes.
While meatballs bake, prepare the sesame sauce. Combine 4 tablespoons of the water, the remaining soy sauce, the remaining sesame oil, the lime juice, hoisin sauce, honey, brown sugar, the remaining salt, and black pepper in a small saucepan.
Simmer over medium-high heat for 5 minutes, whisking frequently. While sauce simmers, combine cornstarch and the remaining 1 tablespoon water to make a slurry, or thin paste. Heat sauce to boiling; whisk in cornstarch slurry. Reduce heat to low, and simmer for 10 minutes.
Remove meatballs from oven. Toss with sauce to coat. Serve, topped with toasted sesame seeds and, if desired, green onion.
Per 2 meatball serving: 98 cal., 5g fat (1 g sat. fat), 27 mg chol., 177 mg sodium, 3 g carbo., 1 g fiber, 6 g pro.

Gingered Turkey Meatballs with Sesame Sauce