Slow Cooker Asian Meatballs
Set It, Forget It, and Come Home to This
These Slow Cooker Asian Meatballs nestle Jones No Antibiotics Ever Chicken Meatballs in a savory sauce of soy sauce, garlic, ginger, sesame oil, mirin, and brown sugar, then slow cook until the sauce thickens and coats every meatball. Serve over fluffy rice with green onions and sesame seeds for a hands-off dinner that tastes like it took all day — because it did.
Ingredients
- 1 (16 oz.) package Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin (rice wine) or rice wine vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- 2 green onions, sliced, plus more for garnish
- 1 tablespoon cornstarch
- rice for serving
- sesame seeds for garnish
Directions
Add the chicken meatballs to a slow cooker.
Whisk the chicken stock, soy sauce, garlic, brown sugar, mirin, rice vinegar, sesame oil and ginger in a large liquid measuring cup or medium bowl. Add in the green onion and whisk one more time.
Pour the mixture over the meatballs. Cover with the lid and secure.
Cook the meatballs on high for three hours or low for five hours.
Whisk 1/3 cup water with cornstarch until smooth. Stir into the meatballs. Cover and cook another 30 minutes to an hour until the sauce is thickened and coats the meatballs.
Garnish with green onion and sesame seeds. Serve over rice.
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