Shrimp-Chicken Meatballs in Chili Sauce. This is a work potluck favorite. I also add a couple of teaspoons of Dijon mustard to this recipe always. I like Emeril's Pineapple Chicken Teriyaki meatballs for the recipe and I make the sauce on stove top, add the meatballs to crockpot and pour sauce over the meatballs & cook for reasonable length of time/temp needed for the occasion.

Once the chili sauce is boiling, add the fried meatballs and stir well. Star anise, ginger, soy sauce are all some of the aromatics that make up the broth. Along with those, I also use the shells from the shrimp for the meatballs. You can cook Shrimp-Chicken Meatballs in Chili Sauce using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Shrimp-Chicken Meatballs in Chili Sauce

You need 100 grams of ☆Shelled shrimp.
It's 200 grams of ☆Minced (ground) chicken.
Prepare 1/2 of ☆Japanese leek.
You need 1/2 of thumb ☆Juice from grated ginger.
You need 1/2 of ☆Beaten egg.
You need 2 tbsp of ☆ Panko.
It's 1 tsp of ☆Sake.
Prepare 1 tsp of ☆Sesame oil.
You need 1 dash of ☆Salt and pepper.
You need 1 of Katakuriko.
It's 1 of Frying oil.
It's 1 box of CookDo Kanshaosharen (Prepackaged Shrimp Chili Sauce).
You need 1 of Bok choy.

The shrimp shells add a wonderful and mild seafood taste in the broth that works perfectly with the spices. Once you have your meatballs, whether frozen or homemade meatballs ones ready and browned, add them to the crockpot with a jar of grape jelly and a bottle of chili sauce. If you are using frozen, there is no need to defrost them. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.

Shrimp-Chicken Meatballs in Chili Sauce step by step

Devein the shrimp, wash, chop, then set aside. Mince the leek and set aside. Grate the ginger and prepare the juice..
Put all of the ingredients marked ☆ in a bowl..
Knead until the ingredients become sticky. Chill in the refrigerator while preparing the bok choy..
Boil the bok choy, drain immediately, and squeeze it out. Make it into a circle-pattern on a plate and set aside. (We're going to put our finished chili balls inside the circle.).
Take the meat mixture out of the refrigerator. Coat your hands with katakuriko and roll into 3-4 cm meatballs..
Deep-fry them at 160℃ then drain. Once they're floating and the bubbles have subsided, they're ready..
Add the CookDo Kanshaosharen (Shrimp Chili Sauce) to a frying pan and heat..
Once the chili sauce is boiling, add the fried meatballs and stir well..
Place them in the bok choy plate you prepared, in the middle of the circle, and you're finished..

Cook the Cooked Perfect Frozen Meatballs in a preheated oven per the package instructions. While the meatballs are baking, make the sauce with the grape jelly and chili sauce. In a medium saucepan over medium heat, combine the grape jelly and chili sauce. Stir until all jelly lumps are gone and it is a smooth sauce. chili sauce, meatballs, cayenne pepper, grape jelly. Cook like a Pro Make dinner tonight, get skills for a lifetime.