Copycat Ginger-Sesame Braised Chicken Meatballs

Copycat Ginger-Sesame Braised Chicken MeatballsIMG_8276Copycat Ginger-Sesame Braised Chicken MeatballsYesterday I enjoyed running my errands.  The sun was out. It was eighty degrees! So I purposely parked a distance from my destination to fit in a little window shopping at the Mayfaire Town Center.  I don’t know about you, but for me, gazing at the the Williams- Sonoma display is eye candy. Springtime inspired dishware, patterned linens, and pastel placemats loured me in! Resisting impluse, I left with only the April 2014 catalogue. In addition to the beautiful images, this issue has several nice recipes.  Today’s recipe is one of them. I made a few substitutions, omissions and my very own ginger-sesame braising sauce. My daughter calls it swoon worthy. Hope you enjoy!

Copycat Ginger-Sesame Braised Chicken Meatballs

Copycat Ginger-Sesame Braised Chicken Meatballs

by Diane Boyd

Ingredients (serves 4)

    for the meatballs

    • 1 pound ground chicken
    • 1/4 cup panko
    • 1 egg
    • 1/2 teaspoon grated fresh ginger
    • 1/4 cup thinnly sliced green onions
    • 1 clove minced garlic
    • 1/2 teaspoon sea salt
    • nonstick cooking spray
    • 1 Tablespoon Canola oil
    • 1/2 pound baby portabella mushrooms, quartered

    for the ginger sesame braising sauce

    • 2 Tablespoons sugar
    • 1/2 cup rice vinegar
    • 1 Tablespoon soy sauce
    • 1 Tablespoon Dijon style mustard
    • 1/4 teaspoon sesame oil
    • 1/4 teaspoon grated fresh ginger

    to serve

    • steamed white rice
    • steamed snow peas
    • oyster sauce to taste
    • garnish :toasted sesame seeds and green onions


    1.In a medium bowl combine chicken, eggs, panko, ginger, green onions, garlic, and sea salt. Stir well and form into one inch meatballs.

    2. Add the meatballs to a saute pan sprayed with cooking oil, and cook over medium high heat. When browned, place meatballs into a slow cooker.

    3. Add one tablespoon of canola oil to saute pan and cook mushrooms over medium heat, until they release liquid. Add mushroom to meatballs in slow cooker.

    4. Mix ingredients for ginger-sesame braising sauce and pour over meatballs and mushrooms.

    5. Cook on high for 2 hours, stirring once halfway through.

    Serve over steamed rice and steamed snow peas. Finish with oyster sauce and garnish with sliced green onions and toasted sesame seeds.

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