Ingrédients (4 portions)

Olive oil 1 tablespoon

Ground chicken 1 pound

Montreal chicken spice 1 tablespoon

Minced garlic 2 teaspoons

Egg 1

Crushed soda crackers 15

Salt and pepper to taste

Demi-glace sauce 1 cup

Apple juice 1/3 cup

Maple syrup 1/3 cup

Chili sauce 2 tablespoons

Whole grain mustard 2 tablespoons

Dijon mustard 1 tablespoon

Préparation

In a bowl, combine the ground chicken, Montreal chicken spice, garlic, egg, crushed soda crackers, salt, and pepper.

Form 20 meatballs, using about 2 tablespoons of the mixture for each.

In the slow cooker, mix together the demi-glace sauce, apple juice, maple syrup, chili sauce, whole grain mustard, and Dijon mustard.

In a large skillet, heat the olive oil over medium heat. Brown the meatballs for 3 to 4 minutes on all sides.

Place the browned meatballs into the slow cooker and stir gently to coat them with the sauce.

Cover and cook on low for 5 to 6 hours, or until the meatballs are thoroughly cooked.

Notes & Astuces du chef

This recipe is adapted and summarized from the source 5 ingredients 15 minutes: https://www.5ingredients15minutes.com/fr/recettes/plats-principaux/poulet/boulettes-de-poulet-moutarde-et-erable-a-la-mijoteuse/ Nutritional information per serving is taken from the source. The source indicates a cooking time of 5 hours on low, and the steps mention 5 to 6 hours; the recipe card uses 300 minutes. Cook ground chicken until it reaches a safe internal temperature of 165°F (74°C).

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté easy	Préparation 20 min	Cuisson 300 min	Repos - min	Portions 4
Méthode slow cooker	Origine Québécoise	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Olive oil 1 tablespoon
Ground chicken 1 pound
Montreal chicken spice 1 tablespoon
Minced garlic 2 teaspoons
Egg 1
Crushed soda crackers 15
Salt and pepper to taste
Demi-glace sauce 1 cup
Apple juice 1/3 cup
Maple syrup 1/3 cup
Chili sauce 2 tablespoons
Whole grain mustard 2 tablespoons
Dijon mustard 1 tablespoon

Préparation

In a bowl, combine the ground chicken, Montreal chicken spice, garlic, egg, crushed soda crackers, salt, and pepper.
Form 20 meatballs, using about 2 tablespoons of the mixture for each.
In the slow cooker, mix together the demi-glace sauce, apple juice, maple syrup, chili sauce, whole grain mustard, and Dijon mustard.
In a large skillet, heat the olive oil over medium heat. Brown the meatballs for 3 to 4 minutes on all sides.
Place the browned meatballs into the slow cooker and stir gently to coat them with the sauce.
Cover and cook on low for 5 to 6 hours, or until the meatballs are thoroughly cooked.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

394 kcal

Calories

27 g

Protéines

34 g

Glucides

17 g

Lipides

0 g

Fibres

962 mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)