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).
Notes
Instant Pot Version:
Form your meatballs according to steps 1-2.
Now place your ghee into the Instant Pot bowl and press the Saute button. Place your meatballs gently in the hot ghee and saute them on all sides until they begin to brown. Shift them regularly or they may stick.
In a medium-sized bowl, whisk together all ingredients for sauce. Pour onto the meatballs and then secure the lid and manually set the time to cook for 5 minutes.
Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so. Use a slotted spoon or skimmer to remove the meatballs and set them aside.
Serve as stated above!
Coconut Aminos ReplacementIf you don't have coconut aminos on hand, you can replace it with 1/4 cup of soy sauce or gluten-free tamari and 3/4 cup of water. Omit the fish sauce so the sauce isn't too salty!