Description
Sizzling Asian Crockpot Meatballs bring bold flavors from pan to plate with minimal effort. Zesty ginger, garlic, and soy create a mouthwatering glaze that makes you crave another bite.
Ingredients
Scale
Protein:
- 500 g (1 lb) ground beef or pork (or a mix)
- 1 large egg
BINDING INGREDIENTS:
- ½ cup breadcrumbs (panko or regular)
- ¼ cup milk
FLAVOR ENHANCERS:
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon salt
SAUCE INGREDIENTS:
- ½ cup hoisin sauce
- ¼ cup soy sauce (low-sodium)
- ¼ cup rice vinegar
- ¼ cup honey or brown sugar
- 2 tablespoons ketchup
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sriracha or chili garlic sauce (optional, for heat)
- 1 teaspoon sesame oil
GARNISH:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- Craft the meatball foundation by blending ground meat with breadcrumbs, creating a harmonious mixture that incorporates milk, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Season with salt and pepper, gently mixing to maintain a delicate texture.
- Shape the meat mixture into uniform spheres approximately one inch in diameter, ensuring consistent cooking and appealing presentation.
- Enhance flavor development by lightly searing meatballs in a heated skillet, allowing a golden caramelized exterior to form while preserving internal moisture.
- Construct a vibrant sauce by whisking hoisin, soy sauce, rice vinegar, honey, ketchup, aromatic ginger, crushed garlic, sriracha, and sesame oil into a glossy, complex liquid.
- Transfer meatballs to the crockpot, thoroughly coating each sphere with the prepared sauce, ensuring comprehensive flavor absorption.
- Slow cook the meatballs, allowing gentle heat to permeate and tenderize the meat while melding sauce elements, typically requiring 4-6 hours on low setting or 2-3 hours on high.
- Confirm meatballs have reached optimal internal temperature, signaling complete cooking and food safety.
- Elevate presentation by scattering toasted sesame seeds and finely sliced green onions across the dish.
- Serve alongside steamed rice or noodles, transforming the meatballs into a satisfying main course or elegant appetizer option.
Notes
- Meat Selection Matters: Choose ground pork, beef, or a blend for richer flavor and juicier meatballs, ensuring at least 15-20% fat content.
- Prevent Dry Meatballs: Add milk-soaked breadcrumbs to maintain moisture and create a tender texture that won’t crumble during cooking.
- Adjust Spice Levels: Control heat by reducing or omitting sriracha for mild preferences, or add extra for spice lovers who enjoy bold flavors.
- Make-Ahead Magic: Prepare meatballs and sauce a day ahead, refrigerate overnight, and let flavors meld for more intense taste when slow-cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg