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."
 
Tangy Asian Meatballs created by Lavender Lynn
Ready In:
3hrs 15mins
Ingredients:
10
Yields:
10-12 meatballs
Serves:
4
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ingredients

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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.

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  1. Lavender Lynn
    Great recipe. The meatballs tasted like the insides of a potsticker and the sauce was definitely asian based. Made for Spring PAC 2012.
     
  2. Lavender Lynn
    Tangy Asian Meatballs Created by Lavender Lynn
  3. Navy Wife Chef
    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.
     

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