Sweet N Sour Chicken Meatballs

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Happy Fall Y'all, although it is feeling a bit more like winter around here in southern Wisconsin. 

We will manage, we're tough like that! 

At least this time of year there is no shortage of comfort food and 

today I'm sharing with you a dish which has achieved a rare accomplishment 

in the All Things Libby world. 

I've made it twice.

And, not just twice in my lifetime, or twice in a season…twice in ONE week!  

If that doesn't speak volumes about these Sweet N Sour Chicken Meatballs, 

I'm not sure what will.  

The first time I made them was for the Packer/Bear game on Sunday night 

when we were celebrating together with friends,

 not only did they FLY out of the slow cooker (perfect for a gathering), 

the guys kept asking for more and comparing how many they each got.  

Since Landon was sick and Jerry stayed home with him, 

neither of those guys got to take part of this awesomeness, 

that is quite possibly meatball perfection.  

Two of the things that I absolutely love about these meatballs is 

that they are made up of lean ground chicken and they are held together by oatmeal, 

which provides an awesome texture AND that means they are gluten free!  

While making home made meatballs may seem a bit too tedious, 

it really only took me about 15 minutes to mix 'em up and roll 'em out.  

And, if you haven't gathered by now…they are so worth it!  

So, into my trusty mixing bowl, add 2# of lean ground chicken

(Don't even both dealing with any less…even nearly 4 dozen are scarfed down in no time!)

1 cup oatmeal

1 medium onion, chopped

2 eggs

2 tsp salt

I have to recommend that you just dig right in and mix this up with your hands. 

Nothing else does as good of a job and 

you are going to have to get your hands dirty anyway. 

Place the formed meatballs onto a foil lined, sprayed pan. 

Pop them into the oven for 15-20 minutes at 400 F. 

I love the fact that they don't shrink very much 

since they are so lean to begin with and don't have a whole bunch of fat baking out. 

Then, the meatballs were placed in the slow cooker. 

Even when we had them at home, like last night, 

I still prefer the slow cooker so that they sauce can reduce and bake into the meatballs a bit. 

The sauce starts out with about 1/2 cup of French dressing and 

1/2 cup of BBQ Sauce. 

Then 1 can of pineapple and 1 tsp of garlic powder

are added to finish it off. 

How easy is that!?!?!

Pour it over the meatballs, give it a gentle stir and let 'em ride. 

You know the drill…

on high for 4-6 hours

on low for 8-10 hours

Top 'em off with some sesame seeds and green onions for the finishing touch. 

RECIPE:

Prep Time: 20 minutes

Bake Time: 20 minutes + slow cooker

Ingredients:

2# of lean ground chicken

1 cup oatmeal

1 medium onion, chopped

2 eggs

2 tsp salt

Cooking Spray

1/2 cup of French dressing 

1/2 cup of BBQ Sauce

1 can of pineapple

1 tsp of garlic powder

Sesame Seeds

Green onions - sliced

Directions:

Preheat oven to 400 F. 

Mix together the chicken, oatmeal, onion, eggs and salt until thoroughly combined. 

Roll out into about 48 meatballs. 

Place onto a foil lined baking pan and top with a thin layer of cooking spray. 

Bake for 15-20 minutes. 

Place into slow cooker. 

Mix up sauce by pouring together dressing, BBQ sauce, pineapple and garlic powder. 

Pour sauce over meatballs and set the slow cooker according to the time until serving.