Teriyaki Chicken Meatballs (Crockpot)

Ingredients:

• 1.5 lbs ground chicken (93% lean)

• ½ cup panko breadcrumbs (or almond flour for low-carb)

• 1 egg

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp low-sodium soy sauce

• 1 tsp sesame oil

• ½ tsp ground ginger

• Salt & pepper to taste

Teriyaki Sauce:

• ¼ cup low-sodium soy sauce

• 2 tbsp water

• 1 tbsp rice vinegar

• 1 tbsp honey or monk fruit syrup

• 1 tsp sesame oil

• 1 clove garlic, minced

• ½ tsp fresh ginger, grated

• 1 tsp cornstarch + 1 tbsp water (thickener)

Instructions:

1. Combine meatball ingredients, roll into golf-ball size.

2. Optional: Sear 1–2 min per side for flavor.

3. Mix all sauce ingredients except cornstarch slurry. Pour into crockpot.

4. Add meatballs, cook until internal temp hits 165°F.

5. Remove meatballs, stir in slurry, simmer until thickened. Coat meatballs.