Slow Cooker Turkey Teriyaki Meatballs over Cauliflower and Sweet Potato Rice

I seriously love when friends pass along recipes for me to try! This one turned out just as amazing as my friend said it was and it was really simple to make since there is not much prep involved. I ended up doubling this entire recipe and made the meatballs on the larger side. A hack I recently discovered for a cleaner way to form meatballs is to wet your hands with water while forming the meatballs. This is especially helpful when dealing with ground turkey or chicken since those meats tend to really stick to your fingers. Anyways, I ended up throwing all the meatballs on a baking sheet and baking in the oven to brown instead of on the skillet. This was just a lot easier since I doubled the recipe and had a lot of meatballs. After that, I followed the directions as is and cooked the meatballs in the slow cooker. While that was cooking I heated up four packages of Riced Veggies Cauliflower & Sweet Potato, only adding some salt, garlic powder, and a couple Tbsp of Coconut Aminos. I divided the rice out into all of my food containers, added the meatballs once they were done cooking, and topped each with a couple spoonfuls of the remaining sauce. Super easy meal to make and it was seriously so delicious! I definitely recommend giving this one a try.

Slow Cooker Turkey Teriyaki Meatballs
Ingredients:
For the Meatballs

• 2 pounds ground turkey
• 1 inch ginger, peeled and grated
• 3 cloves garlic, finely minced
• 1/2 bunch green onion, thinly sliced, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoons ghee
• 1/2 teaspoon white sesame seeds

For the Sauce

• 1/2 cup coconut aminos
• 1 tablespoon honey
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon fish sauce (I used Red Boat fish sauce, found at Whole Foods)
• 1/4 teaspoon red pepper flakes

Directions:

1. In a large bowl, combine turkey, ginger, garlic, half of the green onions, salt, and pepper. 
2. Form the ground turkey mixture into 2-inch balls.
3. 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. 
4. In a medium-sized bowl, whisk together all ingredients for sauce. Pour onto the meatballs.
5. Set slow cooker to high heat and let cook for two hours. 
6. Garnish with sesame seeds and the remaining green onion.
7. Serve alongside cauliflower rice or simple white rice. 

Original recipe found here