Chicken Teriyaki Meatballs
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Meatballs
  • 2 lbs ground chicken
  • ¾ cup panko bread crumbs
  • 2 eggs, beaten
  • ¼ cup ketchup
  • 3 scallions (greens only), chopped
  • 3 cloves garlic, minced
  • 1-2 tsp fresh ginger, grated
  • 1 tbsp soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
Sauce
  • 1⅓ cup teriyaki sauce
  • 1 lb carrots
  • 2 tbsp AP flour
  • ¼ cup cold water
Instructions
  1. Preheat oven to 400 degrees F
  2. Prepare two baking sheets either with a baking rack or by lining them with parchment paper
  3. Combine all of the ingredients in the bowl of a mixer and stir until just combined (alternatively, use a large bowl and clean hands to mix)
  4. Using a small scoop (2-tbsp sized), measure equal sized portions of the meat mixture and place on the prepared baking sheet
  5. Once all of the mixture has been scooped out, roll each meatball gently with hands until evenly rounded
  6. Place in preheated oven and bake for 20 minutes (if using parchment paper, turn meatballs after 10 minutes)
  7. In the meantime, turn the slow cooker on to low and add the teriyaki sauce
  8. Wash, peel and chop the carrots into one-inch pieces (larger if slow cooking all day)
  9. Add the carrots to the slow cooker
  10. When the meatballs are done cooking, remove from oven and let rest for five minutes before placing half of them (about 20 meatballs) into the slow cooker
  11. Let the meatballs, carrots and sauce simmer on low in the slow cooker for at least 3-4 hours
  12. Just before serving, remove the meatballs from the slow cooker
  13. Combine 2 tbsp flour with ¼ cup cold water and stir
  14. Add the flour mixture to the sauce in the slow cooker and stir for one minute
  15. Return the meatballs to the slow cooker and mix gently to coat the meatballs in the sauce
  16. Serve over rice or thing spaghetti
  17. To freeze the other half of the meatballs, allow meatballs to cool to room temperature. Place them in the freezer on a baking sheet or glass pan in a single layer for about 30 minutes or until partially frozen. Remove from freezer, place in freezer bags and return to freezer until ready to use.
Recipe by Finding My Happy Place at http://findingmyhappyplace.com/?p=291