Ginger Garlic Slow Cooker Meatballs Recipe br br br 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. br br Prep Time: 20 minutes br Cook Time: 4 hours br Yield: 6 servings (about 30 meatballs) br br 1 egg br 1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground br 4 cloves garlic, minced br 1 lb (500 g) extra lean ground beef or turkey br 13 cup (75 mL) whole wheat breadcrumbs br 1 Tbsp (15 mL) chopped fresh Italian parsley br 1 green onion, minced br Dash hot pepper sauce br 2 carrots, sliced br 1 green pepper, coarsely chopped br 1 onion, sliced br 1 12 cups (375 mL) no salt added chicken or vegetable broth br 2 Tbsp (30 mL) sodium reduced soy sauce br 2 Tbsp (30 mL) cornstarch br br Sprinkle carrots, pepper and onion in bottom of slow cooker; set aside. br br 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. br br 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. br br 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. br br Tip: You can freeze leftovers in smaller portions for lunch later in the week.