Ingredients

The following ingredients have 10 Servings
  • 2 eggs
  • 3/4 cup (1 1/2 oz./45 g) panko
  • 2 tsp. peeled and grated fresh ginger
  • 1/2 cup (1 1/2 oz./45 g) finely chopped green onions, white and<br>   light green portions
  • 1 Tbs. minced garlic
  • 2 tsp. kosher salt
  • 3 lb. (1.5 kg) ground chicken thighs
  • 3 Tbs. vegetable oil
  • 1 lb. (500 g) shiitake mushrooms, halved
  • 1 jar ginger-sesame braising sauce
  • Steamed white rice for serving
  • Steamed snow peas for serving
  • 1/2 cup (1 1/2 oz./45 g) thinly sliced green onions, white and<br>   light green portions
  • Toasted sesame seeds for garnish

Instruction

  • In a large bowl, combine the eggs, panko, ginger, chopped green onions, garlic and salt. Add the ground chicken and stir well. Form into meatballs, using 1 Tbs. of the meat mixture for each one.
  • In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Sear one-third of the meatballs, turning occasionally, until well browned, about 8 minutes. Transfer to a bowl. Brown the remaining meatballs in 2 batches, using 1 Tbs. oil for each batch. Add the mushrooms to the insert and cook, stirring, until browned.
  • Add the meatballs and the braising sauce to the mushrooms in the insert and bring to a simmer over medium-high heat. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions for 2 hours, stirring once halfway through.
  • Serve the meatballs over rice and snow peas. Garnish with the sliced green onions and sesame seeds. Serves 10.
  • Williams-Sonoma Kitchen