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Slow Cooker Honey Sriracha Chicken Meatballs

Slow Cooker Honey Sriracha Meatballs are the perfect appetizer.

www.butteryourbiscuit.comย I am a sucker for a great meatball and I really like the different flavors you can get to come through using ground chicken. These little babies are the perfect finger foods. Of course using the slow cooker makes this a no fuss meal, great for parties because they can stay warm until served.

www.butteryourbiscuit.comBrowning them first in a hot pan then putting them in the slow cooker not only gives them a little color but helps them keep their shape and not stick together while cooking.

www.butteryourbiscuit.comAdd half the sauce to the slow cooker and save the other half for a dipping sauce.

www.butteryourbiscuit.comChicken is always a great alternative to beef meatballs, and the sweet and spicy sauce adds lots of flavor. You could use turkey if you like but I prefer ground chicken. And even though they taste like an indulgence its leaner then beef so of course they are more healthy for you.

www.butteryourbiscuit.com

www.butteryourbiscuit.com

www.butteryourbiscuit.com

Slow Cooker Honey Sriracha Meatballs

5 from 1 vote
Written By: Wendie
Slow Cooker Honey Sriracha Meatballs are the perfect appetizer.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 397

Ingredients
  

  • 2 lbs ground chicken
  • 3-4 cloves garlic minced
  • 1/2 onion diced
  • 1 cup bread crumbs
  • 2 eggs
  • 1/3 cup cilantro chopped
  • 1 teaspoon salt
  • 1 tablespoon Sriracha
  • 1 tablespoon olive oil
  • Honey Sriracha Sauce
  • 2 cups water
  • 1/4 cup plus 1 tablespoon Sriracha
  • 2/3 cup soy sauce
  • 2 tablespoons minced garlic
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons corn starch
  • 2 tablespoons water

Instructions
 

  • In a large bowl combine the chicken, garlic, onion, bread crumbs, eggs, cilantro, salt and sriracha. Form into 1" balls (approx. 40). Set aside on a baking sheet.
  • Heat a saute pan on medium-high heat, add 1 tablespoon olive oil, and brown the meatballs for 1-2 minutes rolling them in the pan. Then place them in a slow cooker.
  • In a small-medium sauce pan, combine the 2 cups of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and the remaining 2 tablespoons of water in a small bowl until dissolved. Add to the sauce pan and stir until bubbly and thickened. Remove from heat and set aside
  • Pour 1/2 of the honey sriracha sauce over meatballs. Set the rest aside for later. Cook on high for 2 hours.

Nutrition

Serving: 1gramsCalories: 397kcalCarbohydrates: 33gProtein: 32gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 168mgSodium: 1764mgFiber: 1gSugar: 19g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Appetizer
Cuisine American
5 from 1 vote (1 rating without comment)

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2 Comments

  1. There seems to be some discrepancy with the amounts of water and cornstarch in the ingredients versus the directions.
    Also, the meatballs call for 1 Tbsp Sriracha, but there is no mention of adding it to the mixture.
    Please clarify.