Ginger Garlic Slow Cooker Meatballs Recipe


Slow cookers can help during the week to prepare meals for your family. Come home and put on some whole grain rice or noodles and serve these meatballs on top. You can double the meatballs and freeze before cooking so you can take them out and use them at a later date right from the freezer.

Prep Time: 20 minutes
Cook Time: 4 hours
Yield: 6 servings (about 30 meatballs)

1 egg
1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground
4 cloves garlic, minced
1 lb (500 g) extra lean ground beef or turkey
1/3 cup (75 mL) whole wheat breadcrumbs
1 Tbsp (15 mL) chopped fresh Italian parsley
1 green onion, minced
Dash hot pepper sauce
2 carrots, sliced
1 green pepper, coarsely chopped
1 onion, sliced
1 1/2 cups (375 mL) no salt added chicken or vegetable broth
2 Tbsp (30 mL) sodium reduced soy sauce
2 Tbsp (30 mL) cornstarch

Sprinkle carrots, pepper and onion in bottom of slow cooker; set aside.

In bowl, whisk together egg, ginger and garlic. Add turkey, breadcrumbs, parsley, green onion and hot pepper sauce. Roll turkey mixture into 1-inch (2.5 cm) balls and add to slow cooker.

Pour chicken broth over meatballs and vegetables. Cover and cook on Low for 4 to 5 hours or until meatballs are no longer pink and carrots are tender.

Whisk soy sauce and cornstarch together and stir into slow cooker. Cover and cook on high for about 15 minutes, stirring twice or until thickened and glossy.

Tip: You can freeze leftovers in smaller portions for lunch later in the week.