Tangy Asian Meatballs

"This is a recipe f rom the magazine "All You". It is meant to be cooked in a slow-cooker, but may be pan fried also if you do not own a slow cooker. I changed it slightly when I tried it, and substituted ground turkey for the pork. Here is the original recipe as published."
 
Download
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
3hrs 15mins
Ingredients:
10
Yields:
10-12 meatballs
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great recipe. The meatballs tasted like the insides of a potsticker and the sauce was definitely asian based. Made for Spring PAC 2012.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes