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
- 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
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.
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°