Make It Now:

Meatballs

1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly [q:1 1/2]-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

1. Follow Step 1.
2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

1. Thaw.
2. Follow Step 2.
3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.