Recipes Main Courses Poultry and Game Ginger-Sesame Braised Chicken Meatballs

Ginger-Sesame Braised Chicken Meatballs

Ginger-Sesame Braised Chicken Meatballs is rated 4.7 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 145 minutes
Servings: 10

Discover a new way to serve meatballs, sans spaghetti. These Asian-inspired chicken meatballs, simmered in a slow cooker with our ginger-sesame braising sauce, are great with rice or in lettuce wraps.

Ingredients:

  • 2 eggs
  • 3/4 cup (1 1/2 oz./45 g) panko
  • 2 tsp. peeled and grated fresh ginger
  • 1/2 cup (1 1/2 oz./45 g) finely chopped green onions, white and
      light green portions
  • 1 Tbs. minced garlic
  • 2 tsp. kosher salt
  • 3 lb. (1.5 kg) ground chicken thighs
  • 3 Tbs. vegetable oil
  • 1 lb. (500 g) shiitake mushrooms, halved
  • 1 jar ginger-sesame braising sauce
  • Steamed white rice for serving
  • Steamed snow peas for serving
  • 1/2 cup (1 1/2 oz./45 g) thinly sliced green onions, white and
      light green portions
  • Toasted sesame seeds for garnish

Directions:

In a large bowl, combine the eggs, panko, ginger, chopped green onions, garlic and salt. Add the ground chicken and stir well. Form into meatballs, using 1 Tbs. of the meat mixture for each one.

In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Sear one-third of the meatballs, turning occasionally, until well browned, about 8 minutes. Transfer to a bowl. Brown the remaining meatballs in 2 batches, using 1 Tbs. oil for each batch. Add the mushrooms to the insert and cook, stirring, until browned.

Add the meatballs and the braising sauce to the mushrooms in the insert and bring to a simmer over medium-high heat. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions for 2 hours, stirring once halfway through.

Serve the meatballs over rice and snow peas. Garnish with the sliced green onions and sesame seeds. Serves 10.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Asian Twist Meatballs This was my first time making meatballs - I don't really like squishing raw meat between my fingers. However it was well work the squish. Once I was able to find ground chicken thigh meat, the recipe came together nicely. The taste, texture, and presentation were amazing. The sauce was mouth watering. The snow peas and green onion garnish were perfect to balance out the meet. It also paired well with a smooth Cabernet. The only down side is that the prep work takes about 45-60 minutes, and then it needs 2 hours in the crock pot. Usually I need to leave crock pot meals for much longer while I'm at work...so this is more of a weekend treat. That said it holds over well for left overs if you just want to reheat and cook up some fresh snow peas (those don't reheat as well). Tip: Make sure the oil is hot enough when you start cooking as the meatballs initially seem wetter than beef or pork and do not hold their shape well unless they start to cook as soon as they hit the oil in the pan.
Date published: 2014-06-23
Rated 5 out of 5 by from Loved this recipe! Easy to do, very flavorful but not overwhelming. I would like to try it with ground turkey..
Date published: 2014-05-11
Rated 5 out of 5 by from Asian Twist Made these for dinner and had plenty for leftovers and freezer. Ginger flavor in the meatballs and sauce definitely a twist on your usual meatballs and Asian meal. A little work to make the meatballs, but worth it!
Date published: 2014-03-29
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