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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 48 |
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Asian Meatballs are a fun and flavorful way to kick off Christmas dinner. Mix in fresh snap peas for more color and crunch. Ingredients:
1 1/2 pounds ground pork |
1 tablespoon finely chopped fresh ginger |
1/3 cup water chestnuts, finely chopped |
1/2 small onion, finely chopped |
1/2 small jalapeño, seeded, finely chopped (about 2 tbsp.) |
2 tablespoons chopped fresh cilantro |
3 cloves garlic, finely chopped (about 1 tbsp.) |
2 tablespoons low-sodium soy sauce |
1/2 cup fresh bread crumbs |
1 large egg, beaten |
1 teaspoon finely chopped jalapeño (seeds removed) |
3 cloves garlic, finely chopped (about 1 tbsp.) |
1 tablespoon chopped fresh cilantro |
2 tablespoons soy sauce |
1 tablespoon finely chopped fresh ginger |
1/2 cup barbecue sauce |
1/2 cup duck sauce |
1/2 cup sweet and sour sauce |
1/4 cup hoisin sauce |
1/4 cup low-sodium chicken broth |
4 scallions, white and light green parts, thinly sliced (about 1/3 cup) |
Directions:
1. Make meatballs: Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.
2. In a large bowl, combine all sauce ingredients except scallions, stirring well. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl. Garnish with scallions and serve.
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