Description
Juicy chicken meatballs lightly browned and slow-cooked in a sweet, spicy firecracker sauce. Easy to prep and perfect for appetizers or served over rice.
Ingredients
- 2 pounds ground chicken
- 1½ cups panko breadcrumbs
- 2 large eggs, lightly beaten
- ¼ cup chopped onion
- 3 cloves garlic, minced
- 3 tablespoons chopped scallions, divided
- Salt & pepper, to taste
- ½ cup buffalo wing sauce
- 1½ cups brown sugar
- 2 tablespoons low‑sodium soy sauce
- ½ cup water
Instructions
- In a large bowl, mix ground chicken, panko breadcrumbs, eggs, onion, garlic, 2 tablespoons scallions, salt, and pepper. Do not overmix.
- Portion the mixture using a 1.5-tablespoon scoop and roll into meatballs.
- Brown the meatballs in a skillet in batches until just golden. Transfer to the slow cooker.
- In a bowl, combine buffalo wing sauce, brown sugar, soy sauce, water, and remaining scallions. Pour over the meatballs in the slow cooker.
- Cover and cook on LOW for 2 hours. Serve garnished with scallions, parsley, or sesame seeds if desired.
Notes
- Use ground turkey or beef as a variation.
- Make it gluten-free with GF breadcrumbs and tamari.
- To increase heat, reduce brown sugar or add red pepper flakes.
- Use frozen meatballs as a shortcut—adjust cook time.
Nutrition
- Serving Size: 3 meatballs
- Calories: 230
- Sugar: 12g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
