Step 1

Preheat the oven to 350 F. Prepare a baking sheet with parchment paper and set aside.

Step 2

Place the ginger, garlic, oat flour and broccoli slaw in a food processor. Pulse several times until it is finely diced. Remove from the food processor and transfer to a large mixing bowl with the olive oil and ground turkey.

Step 3

Using your hands, work the ingredients together until dispersed. Scoop 1 1/2 tablespoons of the mixture out and roll together in your hands to form one meatball. Place on the prepared baking sheet. Repeat the process until all the mixture is gone. I got 16 meatballs total. The amount you get will depend on the size of your balls.

Step 4

Bake the meatballs in the oven 12 then flip and cook another 10 minutes. Then remove from the oven.

Step 5

Whisk together the ingredients for the sauce in a small bowl then transfer to a large skillet and bring to a boil. Simmer for one minute while whisking the reduce to low heat and add the meatballs to the skillet.

Step 6

Sprinkle with the sesame seeds and diced green onions then serve! Meatballs keep in the refrigerator up to 5 days or frozen with the sauce up to 60 days.