For meatballs, place eggs in a medium size bowl with sesame oil and salt. Coarsely chop garlic and push through a garlic press. Add ginger, chili flakes and cayenne. Whisk together.
Add meat and gently work with your hands to mix thoroughly. Sprinkle with panko crumbs and mix in. Let sit 5 minutes for crumbs to soak up liquid. Then using about 1/3 cup (100 mL) mixture, form into a large meatball about 2½ inches (6.2 cm) wide. Place on a large plate. Repeat with remaining mixture. You should have 8 meatballs.
Pour sauce into the slow cooker. Add meatballs, separating as much as possible. Cover and cook on high 2 hours or on low for 4 hours. Remove meatballs to a plate and spoon sauce over top. Sprinkle with onions. Pair with rice. They will keep well in the refrigerator for 3 days.
Stove Top Cooking: Heat barbecue sauce and ½ cup (125 mL) water in a large frying pan. Add meatballs and turn to coat. Adjust heat so sauce simmers. Cover and simmer meatballs, turning frequently, for 15 to 20 minutes. The sauce will thicken. Sprinkle with onions.
Spinach Swirled Meatballs: Microwave 4 cups (1L) spinach leaves in a bowl until wilted. When cool enough, squeeze out as much liquid as possible. Thinly slice and stir into chicken mixture before forming into balls.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 eggs
- 2 tbsp (30 mL) sesame oil
- 3/4 tsp (4 mL) salt
- 2 large garlic cloves
- 1 tbsp (15 mL) finely grated fresh ginger
- 1 tsp (5 mL) dried red chili flakes
- 1/2 tsp (2.5 mL) cayenne
- 450 g ground chicken
- 1/2 cup (125 mL) panko crumbs
- 1/2 cup (125 mL) Korean barbecue sauce
- 2 green onions, sliced