Ginger-Sesame Braised Chicken Meatballs
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