So flavorful and delicious! My husband only asks for this meal now!

Slow cooker glazed chicken meatballs are a delightful fusion of convenience and flavor, perfect for busy weeknights or casual gatherings. This dish takes inspiration from Asian cuisine, where sweet and savory glazes are often used to enhance the natural flavors of meat. By using a slow cooker, you allow the meatballs to absorb the rich glaze over several hours, resulting in a succulent and flavorful dish. This recipe is ideal for those who appreciate the ease of slow cooking and the depth of flavor that comes from a well-crafted glaze.

These glazed chicken meatballs pair wonderfully with a side of steamed jasmine rice or fluffy quinoa, which will soak up the delicious glaze. For a touch of freshness, consider serving them alongside a crisp cucumber salad or lightly sautéed green beans. If you're looking to add a bit more texture, a sprinkle of toasted sesame seeds or chopped scallions on top of the meatballs can provide a delightful contrast.

Servings: 4-6 servings

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup milk
1 egg
2 cloves garlic, minced
1/4 cup finely chopped onion
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger

In a large bowl, combine the ground chicken, breadcrumbs, milk, egg, minced garlic, chopped onion, 1 tablespoon soy sauce, salt, and pepper. Mix until well combined.

Shape the mixture into 1-inch meatballs and place them on a baking sheet.

Preheat your oven to 400°F (200°C) and bake the meatballs for 10 minutes to firm them up.

While the meatballs are baking, prepare the glaze by whisking together the hoisin sauce, honey, 2 tablespoons soy sauce, rice vinegar, sesame oil, and grated ginger in a bowl.

Transfer the pre-baked meatballs to the slow cooker and pour the glaze over them, ensuring they are evenly coated.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and the glaze is thickened.

Once done, gently stir the meatballs to coat them in the glaze before serving.

For a spicier version, add a teaspoon of chili garlic sauce or sriracha to the glaze. You can also substitute ground turkey or pork for the chicken if desired. For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce. If you prefer a more citrusy glaze, add a tablespoon of orange juice to the glaze mixture.