1. Combine all the sauce ingredients (sriracha, tamari, apple cider vinegar, honey, 3 cloves of garlic and 2 teaspoons ginger) in a six quart (or larger) slow cooker, cover and set to high.

2. Combine all the meatball ingredients (turkey, egg, zucchini, onion, 1 clove garlic, and 1 teaspoon ginger) in a large bowl and mix until just combined, do not over-mix. Use your hands to shape about one tablespoon of the mixture into a 1 inch ball (the mixture and resulting meatballs will be soft). Place the shaped meatball on a plate or baking sheet and continue shaping meatballs until the meat is used up.

3. Remove the lid from the slow cooker and whisk the sauce to make sure it is thoroughly combined. Gently set the meatballs into the slow cooker. Spoon sauce over all the meatballs and/or carefully roll the meatballs in the sauce until they are all coated. Return the lid to the slow cooker, turn the heat down to low, and cook for 2 hours.

4. Depending on the leanness of the turkey, there may be a layer of fat and turkey juices that has accumulated on the top of the sauce during cooking. If this happens, simply remove the meatballs from the sauce and then skim off this layer. Use a whisk to mix any remaining fat and juices into the sauce before proceeding with serving. To serve, place 2 meatballs in each Napa cabbage leaf, spoon a little extra sauce over the meatballs, and top with some shredded carrot and green onions.

Source: Heather Pratt