Tangy Asian Meatballs

Very tasty and easy Asian dish. I definitely suggest only cooking them in the crockpot for 3 hours. The only review on the site where I found the recipe complained about the meatballs being overcooked when they were cooked for 5 hours, and mine were perfectly done at 3 hours.

And the best part? Benjamin asked for seconds. Unexpected kid-friendly meal score!

Tangy Asian Meatballs
Courtesy of All You



1 pound ground pork
1/3 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce or duck sauce
2 tablespoons hoisin sauce

Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

Cover and cook on low until meatballs are cooked through, 3 to 5 hours.