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In a large bowl, combine turkey, breadcrumbs, ginger, garlic, half of the green onions, salt, and pepper.
Form the ground turkey mixture into 2-inch balls.
Optional browning step: In a large skillet or saute pan (or the base of your stovetop-friendly slow cooker), melt the ghee. Fry the meatballs for 2-3 minutes per side until browned, then transfer to slow cooker.
In a medium-sized bowl, whisk together all ingredients for the sauce. Pour onto the meatballs.
Cook in slow cooker on high heat for 2-3 hours or on low for 4-5 hours.
Garnish with sesame seeds and the remaining green onion.
Serve alongside cauliflower rice or simple white rice (basmati is my favorite).