Honey Sriracha Chicken Meatballs

These are great for entertaining and can be made days in advance, then reheated in your slow cooker a few hours before serving.  I would recommend reheating your sauce on the stove before putting the slow cooker - it just helps things heat up more quickly.  This is a huge recipe, but can easily be scaled up or down to fit your needs.  Pictured with Mushroom Tartlets and Holiday Cheeseball.

Honey Sriracha Chicken Meatballs

Ingredients

Meatballs

• 6 lb. ground turkey
• 1 head of garlic, minced
• 2 onions, minced
• 3 cups bread crumbs
• 2 eggs
• 1 cup cilantro, chopped
• 1 Tbsp. salt
• 3 Tbsp. olive oil
• 3 Tbsp. Sriracha

• Honey Sriracha Sauce

• 6 1/2 cups water, divided
• 1/2 cup Sriracha
• 2 cups soy sauce
• 1/3 cup minced garlic
• 3/4 cup sugar
• 3/4 cup honey
• 1/2 cup corn starch

Serves 50
Cook time: 2 hours and 30 minutes

In a medium sauce pan, combine 6 cups of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 1/2 cup corn starch and remaining 1/2 cup of water until dissolved. Add to sauce pan and stir until bubbly and thickened. Remove from heat and set aside
In a large bowl combine the turkey, garlic, onion, bread crumbs, eggs, cilantro and salt. Form into 1" balls (approx. 120). Set aside on a baking sheet.

Heat a large sauté pan on medium high heat, add olive oil and brown the meatballs for 1-2 minutes rolling them in the pan. Then place them in slow cooker. 

Alternately, you can put them on a greased baking sheet and bake at 400 until they are 165 inside (roughly 20 minutes).  Then place in slow cooker.

Pour the honey sriracha sauce over the meatballs.  Cook on high 2 hours; give a stir about every thirty minutes to make sure all the meatballs are coated in the sauce.