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Slow Cooker Asian Chicken Meatballs

Fresh ground chicken blended with our Sweet & Spicy Jerky seasoning, smothered in Teriyaki, slow cooked, and served with a ginger-garlic aioli... We just described what you're making for the big game this year.

makes approx. 16 small meatballs

- Ingredients - 

2 lbs chicken
⅓ cup Sweet & Spicy Jerky Seasoning

2 cups water
1 cup Weston Teriyaki Jerky Seasoning
4 tablespoons cornstarch

1/4 cup mayonnaise
2 coins ginger, minced
1 clove garlic, minced

2 sprigs green onions, sliced
1 tablespoon sesame seeds


- Tools - 
Weston Meat Grinder
Weston Slow Cooker


Use your Meat Grinder to grind the chicken through your medium plate. Combine the ground chicken with the Sweet & Spicy marinade, then form into 2" meatballs. Brown lightly in a skillet with about a tablespoon of oil over medium-high heat. It should take 3-5 minutes to brown all edges.

While the meatballs brown, bring water and Teriyaki marinade to a boil. Stir in the cornstarch until combined. Remove from heat.

Place the chicken meatballs and Teriyaki sauce into your slow cooker and cook on low for 3 hours, or until internal temperature of meatballs reach 165°F.



While the meatballs slow cook, combine aioli ingredients, then refrigerate until the meatballs are ready.


Once the meatballs are ready, serve them sprinkled with green onions and sesame seeds, with the aioli on the side for dipping.




Sample Product Label
Norton
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