You know those pizzas that are topped with anything but Italian components? You know what I’m talking about, barbeque pizza, Greek pizza, whatever, you get the point. Well, I’m not a big fan of pizza that isn’t made with red sauce, cheese and other Italian toppings. Meatballs on the other hand, I’m totally interested in trying something new. Introduce Soy Ginger Chicken Meatballs – in the Crock Pot no less.

You’d think that because I used ground chicken breast they’d be dry and crumbly, but in fact these meatballs were quite the opposite. They are soft, moist and filled with Asian flavors. You can serve them as an appetizer at a party or as an entree on top of brown or white rice. These versatile little meatballs are high in lean protein, and low in carbs and fat. If you don’t have a crock pot you can easily cook them stove top for 2-3 hours.

soy-ginger-chicken-meatballs-with-rice
Crock Pot Soy Ginger Chicken Meatballs

Prep Time: 35 minutes

Cook Time: 6 hours

Total Time: 6 hours, 35 minutes

Serving Size: Makes 4-6 servings

Crock Pot Soy Ginger Chicken Meatballs

Ingredients

  • 1 pound uncooked ground chicken breast (can use turkey breast)
  • 2 tablespoons Olive Oil
  • 8 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 egg whites
  • 1/4 cup rolled dry oats
  • 1/2 cup finely chopped red sweet pepper (1 small)
  • 4 tablespoons low sodium Soy sauce
  • 2 teaspoons sesame oil
  • 1/2 cup chopped yellow onion (1 medium)
  • 2 cups reduced sodium chicken broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or brown rice syrup
  • 1 1/2 cups cooked brown rice (optional)

Directions

  1. In a large skillet heat half of the olive oil over medium heat. Add yellow onions and cook until tender and translucent. Then add half the garlic and ginger, cook for another 30 seconds. Remove from heat and set aside.
  2. In a large bowl combine egg whites, oats, sweet pepper, half the cooked onion mixture, 1 tablespoon of soy sauce and 1 teaspoon of the sesame oil. Add ground chicken and mix well. Form chicken mixture in to small meatballs and cook in skillet (using remaining olive oil) on medium-high heat until browned, turning occasionally.
  3. Place chicken meatballs in bottom of crock pot. Try not to place them on top of each other.
  4. Add remaining cooked onion mixture to crock pot.
  5. In a small bowl, mix together the remaining soy sauce, chicken broth, rice vinegar, sesame oil and honey. Pour into crock pot.
  6. Set crock pot to low heat and cook for 5-6 hours.

Notes

Serve as an appetizer or on top of brown or white rice.

http://nutritionbyshoshana.com/crock-potsoy-ginger-chicken-meatballs/

 

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