Asian Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
382 kcal
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Course
Main Course
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Cuisine
Asian
Asian Meatballs
Description
Asian Meatballs are made by combining equal parts ground beef and pork with panko breadcrumbs, minced green onions, egg, soy sauce, fresh ginger, and garlic. The mixture is formed into small meatballs and browned in vegetable oil on all sides to develop a crust.
After browning, the meatballs transfer to a slow cooker where a sauce made from hoisin sauce, plum sauce, soy sauce, minced ginger, rice vinegar, and garlic is poured over. Cooking on low heat for about two hours allows the meatballs to cook through and absorb the flavorful sauce, which is sweet, tangy, and richly spiced with fresh aromatics.
These meatballs can be served over rice, making for a versatile main dish suitable for meal preparation. The sauce can be thickened by removing the meatballs and simmering the sauce with a cornstarch slurry if desired.
Ingredients
Meatballs:
- 12 oz ground beef
- 12 oz ground pork
- 1/2 cup panko breadcrumbs
- 2 green onions minced
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoons ginger fresh
- 1 clove garlic minced
- 1-2 tablespoons vegetable oil
Sauce:
- 1/4 cup hoisin sauce
- 1/4 cup plum sauce
- 2 tablespoons soy sauce
- 1-2 tablespoons ginger minced, fresh
- 1 tablespoon rice vinegar
- 1 clove garlic minced
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, green onions, egg, soy sauce, ginger, and garlic. Us your hands to mix lightly until everything is combined. Use a 1 1/2 tablespoon scoop to form meatballs. Set aside.
- Heat the oil in a skillet over medium heat. Once hot, add the meatballs, working in batches if needed. Brown the meatballs on all sides, then transfer to a slow cooker that has been sprayed with nonstick cooking spray.
- In a bowl, combine all of the sauce ingredients. Pour over the meatballs.
- Cover and cook the meatballs on low until cooked through, about 2 hours.
- Serve over rice, if desired.
Notes
- Adjust the ginger quantity to taste; reduce to 1 tablespoon if a milder ginger flavor is preferred.
- For a thicker sauce, remove meatballs, whisk cornstarch mixed with water into the sauce, cook on high for 15 minutes, then return meatballs to coat.
- The sauce amount is designed just to coat meatballs; double it if you want extra sauce for serving.
- Nutrition information varies by ingredients used and is provided as an estimate only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 382kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 226mg | 75% |
| Sodium | 881mg | 37% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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