Use a slow cooker or an instant pot.
Serves 4
A. Meatballs:
1 to 1 1/2 pounds 455 to 670 g) organic ground turkey
1/4 cup (30 g) chopped green organic onions
1/4 cup (30 g) chopped cilantro or parsley
2 minced organic garlic cloves
1 Tbs. (15 ml) sesame oil
2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
3/4 cup panic bread crumbs or gluten-free bread crumbs
1 organic egg, beaten
1 to 2 Tbs. (15-30 ml) avocado oil or olive oil
B. Dipping sauce:
1/2 cup (120 ml) soy sauce or GF liquid aminos
1/2 cup (120 ml) organic honey
3 Tbs. (45 ml) rice vinegar
2 organic green onions, sliced
1 1/2 Tbs. (20 g) grated organic ginger
pinch of red pepper flakes
C. Optional:
- cooked brown rice
- sesame seeds over the cooked meatballs
- noodles
Slow Cooker
Low for 2-3 hours
A. Meatballs:
1. Line a baking sheet with parchment paper.
2. In a large bowl, combine the turkey, green onions, cilantro/parsley, garlic, sesame oil, soy/liquid aminos sauce, bread crumbs, and egg.
3. Mix well using our hands.
4. Shape the mixture into 1 1/2-inch (8cm) (=tablespoon-size) meatballs and place on the baking sheet.
(a) If you like to freeze them:
- even layers in a freezer bag or container
- careful not to smash them
- freeze flat
- the sauce can be frozen as well in bag or container (shake to combine)
(b) Thaw and continue.
5. Position the top oven rack about 6 inches (15 cm) below the boiler.
6. Preheat the boiler.
7. Boil the meatballs for 4-5 minutes, until they are browned on the outside and some fat is rendered.
(a) They are not cooked through yet.
B. Dipping sauce:
1. In the slow cooker, stir together the ingredients.
C. Transfer the meatballs to the slow cooker.
1. Cover and cook on Low for 2-3 hours.
2. They are done when they register at least 165F (74C).
3. Serve with the dipping sauce from the slow cooker on the side, or over brown rice with the dipping sauce drizzled over the top.
Instant Pot
Hight for 5 minutes
A. Meatballs:
1. Combine all the ingredients.
2. Shape into 1 1/2-inch (8cm) (=tablespoon-size) meatballs. Place on a plate.
(a) If you want to freeze the meatballs and sauce, see above.
(b) Thaw and continue.
3. Set the instant pot to "Sauté".
4. Pour the oil into the pot and heat until shimmery.
5. Working in batches, brown the meatballs on all sides, +/- 5 minutes.
6. Press "Cancel" and transfer the browned meatballs a paper towel and wipe out any grease.
B. Dipping sauce:
1. In the pot, stir together all the ingredients.
2. Place the trivet in the pot. Arrange the meatballs in one layer. They will fit there tightly.
3. Lock and seal the lid.
4. Cook at high pressure for 5 minutes, then quickly release the pressure.
(a) They are done when they register at least 165F (74C).
5. Serve with the dipping sauce from the slow cooker on the side, or over brown rice with the dipping sauce drizzled over the top.
-modified From the Freezer to Cooker
