Can you cook the meatballs first, then put them in a crockpot?

Yes, you can absolutely cook the meatballs first and then transfer them to a crockpot with the sauce. This is a great way to keep them warm and further infuse them with the flavors of the sauce.

What do you recommend to make meatballs moist and round?

For moist meatballs, use grated onion and sour cream in the mixture and try not to overcook. Oil your hands with a little olive oil before rolling the meatballs, and use an ice cream scoop for perfectly round balls.

Can you make these meatballs gluten-free?

Yes, you can make these meatballs gluten-free by using gluten-free breadcrumbs and an alternative to soy sauce, such as tamari or coconut aminos.

How do you know when the meatballs are cooked?

Make sure you fully cook your meatballs using an instant-read thermometer . The internal temperature should read at least 165°F (74°C) – this means they're safe to eat.

Mini Asian Chicken Meatballs

Name: Asian Chicken Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 cup plain Panko breadcrumbs, white or whole wheat; 1/2 cup milk; 1 pound ground chicken; 2 large eggs; 4 Tbsp. grated onion (about 1 small); 2 Tbsp. finely chopped cilantro; 2 Tbsp. sour cream; 1 tsp. kosher salt; 1/2 tsp. black pepper; 3/4 cup brown sugar or coconut sugar; 1/2 cup low-sodium soy sauce; 1/2 cup ketchup; 1/4 cup honey; 2 Tbsp. white wine vinegar; 3 garlic cloves, minced; 1/2 tsp. crushed red pepper flakes; 1 tsp. kosher salt; 1 tsp. black pepper; 2 Tbsp. green onions, sliced; 1 Tbsp. sesame seeds

Description

Saucy mini chicken meatballs in a delicious Asian inspired sauce that are SUPER tender and easy to prepare. Perfect for your next holiday party!

Ingredients

Units Scale

Meatballs

1 cup plain Panko breadcrumbs, white or whole wheat
1/2 cup milk
1 pound ground chicken
2 large eggs
4 Tbsp. grated onion (about 1 small)
2 Tbsp. finely chopped cilantro
2 Tbsp. sour cream
1 tsp. kosher salt
1/2 tsp. black pepper

Sauce

3/4 cup brown sugar or coconut sugar
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbsp. white wine vinegar
3 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. green onions, sliced
1 Tbsp. sesame seeds

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Instructions

Make the meatballs: Add breadcrumbs to a large bowl. Pour milk over the breadcrumbs and let stand for 5 minutes or until the breadcrumbs absorb the milk.
Add chicken, eggs, onion, cilantro, sour cream, salt, and pepper. Combine the mixture using your hands. It will be wet and sticky. Let stand at room temperature for 10 minutes. It will be easier to roll.
Line two large baking sheets with parchment paper. Roll the mixture into 1 1/2 inch balls and set on the prepared baking sheet. If the mixture is still sticky, rub a little olive oil over the palm of your hands before rolling the meatballs.
Set the oven rack about 9 inches from the heat source and broil the meatballs for 3-4 minutes on HIGH without flipping. The tops will be lightly (barely) golden and the inside raw. Remove and set aside while preparing the sauce.
Make the sauce: In a dutch oven or large skillet, combine all the sauce ingredients, except for the green onions and sesame seeds. Bring the mixture to a slow simmer over medium-low heat and cook until the sugar dissolves.
Stir in the meatballs and cook until the meatballs are completely cooked through about 7-9 minutes. Garnish with green onions and sesame seeds before serving.

Notes

Meatballs might be a little flat on the bottom when baked.

Nutrition

Serving Size: 4 meatballs
Calories: 169
Sugar: 18.5 g
Sodium: 510.2 mg
Fat: 3.8 g
Carbohydrates: 26.4 g
Protein: 8.4 g
Cholesterol: 51.2 mg