Follow these steps for perfect results
Ground Chicken
Garlic
Minced
Egg
Seasoned Breadcrumbs
Sriracha
Worcestershire Sauce
Smoked Paprika
Salt
Black Pepper
Freshly Cracked
Pineapple
Pre-diced
Onion
Thinly Sliced
Hoisin Sauce
Duck Sauce
Sesame Oil
Pineapple Juice
Reserved
Water
In a large bowl, combine ground chicken, minced garlic, egg, seasoned breadcrumbs, Sriracha, Worcestershire sauce, smoked paprika, salt, and pepper.
Mix well with clean hands until all ingredients are thoroughly combined.
Form the mixture into tight meatballs, approximately the size of the palm of your hand.
You should yield around 10 meatballs from the mixture.
Lay the meatballs in a single layer at the bottom of the crockpot.
Evenly distribute the pre-diced pineapple and thinly sliced onion on top of the meatballs.
In a separate bowl, stir together hoisin sauce, duck sauce, sesame oil, and reserved pineapple juice.
Pour the sauce mixture evenly over the ingredients in the crockpot.
Add water to the crockpot, ensuring there is enough liquid to almost cover the meatballs.
Seal the crockpot with its lid and set it to cook on low for 4 hours.
Once the cooking time is complete, serve the meatballs as desired.
These meatballs are excellent served over quinoa, rice, in lettuce wraps, or on slider rolls.
Expert advice for the best results
For a spicier dish, add more Sriracha.
Serve with a side of steamed rice or quinoa.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time and assembled in the slow cooker.
Serve in a bowl or platter, garnished with sesame seeds and chopped green onions.
Serve hot over rice or quinoa.
Serve as an appetizer with toothpicks.
The sweetness of a Riesling complements the dish.
A refreshing Pale Ale.
Discover the story behind this recipe
Reflects the fusion of Asian and Polynesian flavors in Hawaiian cuisine.
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