Freezer-Friendly Slow Cooker Sweet & Spicy Chicken Meatballs
Prep: 30 minutes plus cooling and freezing
Slow Cook: 2 hours • Serves: 4
1/4 cup chili sauce
3 tablespoons apricot preserves
1 tablespoon chili garlic-flavored hot sauce
1 large egg
1 pound 93% lean ground chicken
2 green onions, thinly sliced plus additional for garnish (optional)
1/2 cup finely ground almond flour
1/2 teaspoon garlic powder
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In medium bowl, whisk chili sauce, preserves, hot sauce and 1/2 cup water.
2. In large bowl, lightly beat egg; gently mix in chicken, onions, flour and garlic powder until just combined. Makes about 3 cups.
3. Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°; cool slightly. Place meatballs in large zip-top plastic bag; pour chili sauce mixture over meatballs. Seal bag, pressing out excess air; freeze up to 2 months.
4. Transfer meatballs to slow cooker; cover and cook on high 2 hours or low 4 hours. Makes about 20 meatballs and 3/4 cup sauce.
5. Serve meatballs garnished with green onions, if desired.
Approximate nutritional values per serving (5 meatballs, 3 tablespoons sauce):
294 Calories, 16g Fat (3g Saturated), 132mg Cholesterol,
440mg Sodium, 17g Carbohydrates, 2g Fiber, 23g Protein