AuthorMike EgrieCategory, DifficultyIntermediate
Slow Cooker Sweet & Spicy Chicken Meatballs
Yields4 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
 ¼ cup chili sauce
 3 tbsp apricot preserves
 1 tbsp chili garlic-flavored hot sauce
 1 large egg
 1 lb 93% lean ground chicken
 2 green onions, thinly sliced
 ½ cup finely, ground almond flour
 ½ tsp garlic powder
1

Preheat oven to 400°; spray rimmed baking pan with cooking spray. In medium bowl, whisk chili sauce, preserves, hot sauce and ½ cup water.

2

In large bowl, lightly beat egg; gently mix in chicken, onions, flour and garlic powder until just combined. Makes about 3 cups.

3

Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°; cool slightly. Place meatballs in large zip-top plastic bag; pour chili sauce mixture over meatballs. Seal bag, pressing out excess air; freeze up to 2 months.

4

Transfer meatballs to slow cooker; cover and cook on high 2 hours or low 4 hours. Makes about 20 meatballs and ¾ cup sauce.

Dietitian Tip: This recipe is a delicious appetizer, or try as a new twist on a meatball sub. Place meatballs in a whole wheat baguette, with toppings such as kimchi, cucumbers, shredded carrots or sliced radish for added crunch

Make it Gluten Free: Dependent on using a Gluten Free chili sauces.

Ingredients

 ¼ cup chili sauce
 3 tbsp apricot preserves
 1 tbsp chili garlic-flavored hot sauce
 1 large egg
 1 lb 93% lean ground chicken
 2 green onions, thinly sliced
 ½ cup finely, ground almond flour
 ½ tsp garlic powder

Directions

1

Preheat oven to 400°; spray rimmed baking pan with cooking spray. In medium bowl, whisk chili sauce, preserves, hot sauce and ½ cup water.

2

In large bowl, lightly beat egg; gently mix in chicken, onions, flour and garlic powder until just combined. Makes about 3 cups.

3

Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°; cool slightly. Place meatballs in large zip-top plastic bag; pour chili sauce mixture over meatballs. Seal bag, pressing out excess air; freeze up to 2 months.

4

Transfer meatballs to slow cooker; cover and cook on high 2 hours or low 4 hours. Makes about 20 meatballs and ¾ cup sauce.

Slow Cooker Sweet & Spicy Chicken Meatballs
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