Tangy chicken meatballs made in your crock pot! Serve with a side of your favorite rice for a delicious meal.
I am so very excited to share this with you today!
It’s one of those recipes that once you eat, you think “why haven’t I been eating this forever”? These meatballs combined with the sauce is simply delicious.
I am anxiously awaiting the next time we have them. The plus? My family liked them too. Loved them. Yay! That’s a good feeling, isn’t it?
That usually only happens with brownies in my house. 😉
My love for my crock pot now teeters on a obsession.If it was possible to make every meal for my family in it, I would.
My next step is purchasing two more to make this happen. Just toss it and leave it? Yes, my kind of cooking and baking!
Now, this recipe does involve a bit more. It’s minor,so, no worries!
You will need to brown the meatballs a bit before adding them to the crock pot. If you don’t, it’s a mess. Trust me. It’s not pretty. Your family will think you made them teriyaki meat sauce. It will help hold in their flavor and hold their shape, so, don’t forget that step!
Serve these Chicken Teriyaki Meatballs with a side of rice and a veggie.
Crock Pot Chicken Teriyaki Meatballs
Tangy chicken meatballs made in your crock pot! Serve with a side of your favorite rice for a delicious meal
Ingredients
- FOR MEATBALLS
- 1 lb ground chicken
- 1/4 cup bread crumbs
- 1 egg white
- 1 TBSP parsley
- 2 TBSP milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 TBSP canola oil
- salt/pepper, to taste preference
- FOR TERAYKI SAUCE
- 3/4 cup brown sugar
- 1/4 cup soy sauce
- 5 TBSP apple cider vinegar
- 1 tsp garlic powder
- 3/4 tsp ground ginger
- 1/4 tsp black pepper
- 3-4 TBSP cornstarch
Instructions
- Add meatballs ingredients in a mixing bowl. Mix until combined. Shape meat into approx 1 inch size balls.
- In a large skillet, heat oil over medium heat. Add meatballs one and a time and brown for about 5 minutes until just browned on the outside. Set aside and let them drain.
- Add teriyaki sauce ingredients, except corn starch in a small bowl. Mix well.
- Place browned meatballs in pot. Cover with teriyaki sauce.
- Cook on low for 5 hours.
- Remove meatballs. Add corn starch into pot and combined well.
- Put them back into crock pot and cook 1 more hour
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 302mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Bianca
Monday 15th of March 2021
Trying these out! Question: should the teriyaki sauce completely cover the meatballs? My sauce is pretty shallow, maybe because my crockpot is big? Just wanted to make sure the meat balls didn’t need to actually cook/slow simmer in the sauce to assure complete meat wellness.
Erin Table for Seven
Thursday 18th of March 2021
Hi Bianca- Yes, it could be due to the size of the crock pot. The meatballs will actually need to complete their cooking in the crock pot. Browning them in the pan makes them a bit more durable and less likely to fall apart in the crock pot during cooking. Hope they turned out for you :)
Courtney Swadley
Tuesday 10th of December 2019
Hi Erin! There was a comment on here before about making the meatballs rather than pan frying them. I can’t find it now and was wondering if you still had it. I think it was on 375 on a cookie sheet? Thank you!