Lazy Chicken Teriyaki Meatballs
Easy gluten free chicken meatballs in a sweet and savory teriyaki sauce that cooks altogether in your slow cooker. No browning of meatballs needed!
Servings: 6 meatballs
Calories: 260kcal
Equipment
- slow cooker. Casserole crockpot works really well with this recipe
- mixing bowl
- ice cream scoop
- optional (but helpful): meat thermometer
Ingredients
Chicken Meatballs
- 2 lbs ground chicken
- 1.5 cups Chex Cereal crumbs or panko crumbs
- 3 eggs
- ¼ cup soy sauce (or gluten free alternative) If you are using Braggs Liquid Aminos I suggest 3 tablespoon as it is saltier tasting
- 1 tablespoon minced garlic
- 1 teaspoon dried Thai basil
- ¼ teaspoon dried ground ginger
Teriyaki Sauce
- 2 cups cold water
- ¼ cup corn starch
- 1 cup honey
- 1 cup soy sauce or gluten free alternative
- 1 tbsp + 1 tsp minced garlic
- 1 tablespoon toasted sesame oil
Instructions
Meatball Mixture
- add chicken, crumbs of choice, eggs, soy sauce (or gluten free alternative), Thai basil, ginger and garlic to a mixing bowl. **see not above recipe for details on making Chex crumbs
- use hand to gentle mix ingredients. Do not over work as the chicken will become too mushy.
- place chicken mixture in refrigerator for 30 minutes.
Teriyaki Sauce
- add cold water and corn starch into slow cooker and whisk together
- put slow cooker on high and add honey, soy sauce (or alternative), garlic and toasted sesame oil
- allow mixture to warm while you make meatballs
To Make Chicken Meatballs
- after 30 minutes, remove mixture from refrigerator and turn slow cooker down to low
- use an ice cream or meatball scoop to assist with form 2" chicken meatballs
- add meatballs to sauce one at a time. When finished, spoon the sauce over the meatballs and cover
- Cook 3-4 hours on low, or until they reach an internal temperature of 165°
Nutrition
Calories: 260kcal