Ginger-Sesame Braised Chicken Meatballs

I served this dish at dinner last evening with our son and family and daughter and her husband visiting.  I received rave reviews.  This definitely will be a repeat by request when I visit their homes.  Not a morsel left behind.  I improvised the Ginger-Sesame Braising Sauce with Teriyaki Sauce and added grated ginger.

Ginger-Sesame Braised 

Chicken Meatballs

Ingredients:

2 eggs

3/4 cup panko

2 teaspoons peeled and 

  grated fresh ginger

1/2 cup finely chopped green onions

1 Tablespoon minced garlic

2 teaspoon kosher salt

3 pounds ground chicken thighs

3 tablespoons vegetable oil

1 pound shiitake mushrooms, halved

1 jar Ginger-Sesame Braising Sauce

Steamed white rice and 

  snow peas for serving

1/2 cup thinly sliced green onions

Toasted sesame seed for garnish

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Directions:

In a large bowl, combine eggs, panko, ginger, chopped green onions, garlic and salt.  Stir to mix well.  Add ground chicken; stir well.  Form into 1 tablespoon meatballs.

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In stove top-safe insert of slow cooker over medium high heat, warm 1 tablespoon oil.   Add 1/3 of the meatballs; brown about 8 minutes.  Transfer to bowl. Brown remaining meatballs in two batched, using 1 tablespoon oil per batch.  Brown mushrooms.

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Add meatballs and braising sauce to mushrooms in insert; bring to a simmer.  Transfer insert to slow-cooker base.  Cover; cook on high for two hours, stirring once half way through.

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Serve meatballs over steamed rice and snow peas, garnish with threads of thinly sliced green onions and sesame seeds.