2 tablespoons toasted sesame oil or regular Asian sesame oil
1 teaspoon ginger paste or ground ginger
1 teaspoon garlic chili paste, or to taste, optional
1 teaspoon cornstarch
Instructions
Put the frozen meatballs in the slow cooker insert.
Slice the green onions thinly, separating the white/light green and the dark green. Refrigerate the sliced dark green tops.
In a small bowl or large measuring cup, combine the white and light green sliced green onions with the remaining ingredients; stir to blend.
Pour the sauce over the meatballs. Stir to coat all of the meatballs.
Cover and cook on LOW for 4 to 6 hours, stirring occasionally, or until the meatballs are hot and the mixture is bubbly. Add about half of the reserved sliced green onion tops.
Serve garnished with the remaining sliced green onion tops.