Crockpot Asian Meatballs
User Reviews
4.6
Crockpot Asian Meatballs
Description
The Crockpot Asian Meatballs recipe uses ground pork blended with chopped green onions, minced garlic, grated ginger, and eggs to bind. Seasoned with salt and pepper, the mixture is shaped into 1-inch meatballs and baked at 400°F until lightly browned and no longer pink inside, ensuring they hold their shape during slow cooking.
The accompanying sauce combines hoisin sauce, low-sodium soy sauce, rice vinegar, garlic, ginger, Sriracha, and black pepper. After baking, the meatballs are tossed in the sauce and transferred to the crockpot to cook on low for 2 hours. This slow simmer reduces and thickens the sauce, allowing the meatballs to absorb its flavors while retaining tenderness.
This dish is versatile; it can be served as an appetizer, over cooked rice for a main course, or incorporated into sandwiches. Garnishes of chopped green onions and sesame seeds add texture and freshness. Adjusting the Sriracha can customize the heat level, and a touch of honey or brown sugar can sweeten the sauce if desired.
For convenience, the meatballs can be shaped ahead and refrigerated before baking. Baking before slow cooking keeps them intact during long cooking. The recipe makes about 36 meatballs, providing a large batch suitable for gatherings or meal prep.
Ingredients
Meatballs
- 2 pounds ground pork
- ½ cup green onions chopped, about 6
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 2 teaspoons ginger freshly grated
- 2 large egg
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Sauce
- ⅔ cup hoisin sauce
- ¼ cup soy sauce low sodium
- ¼ cup rice vinegar
- 5 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 1 tablespoon Sriracha sauce
- ¼ teaspoon black pepper freshly ground
Garnish
- 2 tablespoons sesame seeds optional
- 2 green onions chopped
Instructions
- Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper.
- Mix all the meatball ingredients together in a large bowl. Shape into 1 inch in diameter meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 25 minutes or until just slight brown and no longer pink inside.
- In the meantime, mix all the sauce ingredients together.
- Toss the meatballs together with the sauce and pour into your crockpot. Cook on low for 2 hours. The sauce will reduce and thicken a bit.
- Serve garnished with additional chopped green onion or sesame seeds.
Notes
- This recipe yields approximately 36 meatballs, suitable for multiple servings or gatherings.
- For extra sweetness, add honey or brown sugar to the sauce to taste.
- Adjust the amount of Sriracha sauce to control the spiciness according to preference.
- Baking the meatballs before slow cooking helps them retain their shape and prevents them from breaking apart in the crockpot.
- You can prepare the meatballs in advance and keep them refrigerated until ready to bake and cook.
- These meatballs serve well as appetizers, over rice, or in sandwiches for different meal options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 86mg | 29% |
| Sodium | 620mg | 26% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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