Delicious Crockpot Asian Meatballs Recipe
Every country, it seems, has its own spin on the beloved meatball, and here I’m sharing my own culinary journey with a delightful Asian twist on this classic. These meatballs are not your typical fare; they’re a blend of succulent ground pork, fragrant ginger, and a hint of sesame oil that ties everything together into a mouth-watering morsel that’s rich in flavor and culture. Let’s talk convenience, because these beauties are crafted for ease without compromising on taste. The crockpot does all the hard work, allowing these meatballs to bathe in a savory Asian-inspired sauce until they’re bursting with flavor. They’re a potluck superstar or the life of any party, as you can just set your crockpot to ‘keep warm’ and let guests help themselves. No last-minute stress, just pure, delectable satisfaction.
Ground Pork: The main star of the dish, providing rich and succulent flavor. Ground chicken or turkey are leaner alternatives. Green Onions: Adds a mild, tangy crunch. Swap with chives if needed. Garlic: Infuses the meatballs with aromatic depth. A dash of garlic powder can substitute in a pinch. Sesame Oil: Gives the meatballs a nutty, toasty undertone. You can use a neutral oil, but the flavor will vary. Ginger: Brings a warm and spicy zing. Ground ginger works, but fresh is best. Eggs: The binder that holds the meatballs together. No good substitutes here, eggs are key! Salt & Pepper: Essential for seasoning. Adjust to taste.
Hoisin Sauce: The sweet and savory backbone of the sauce. A combo of soy sauce, honey, and a dash of five-spice can work as a substitute. Soy Sauce: Deepens the color and flavor. Opt for Tamari for a gluten-free option. Rice Vinegar: Adds acidity to balance the sauce. White wine vinegar can step in if needed. Garlic: Just like in the meatballs, it’s a flavor powerhouse. Ginger: Echoes the warmth in the meatballs. Keep it fresh for the best flavor. Sriracha Sauce: For a kick of heat. Adjust for your spice tolerance or try a different hot sauce. Pepper: A little extra spice to perfect the sauce.
Making this dish is as easy as pie, and the slow cooker does most of the work for you. Let’s get started! Start by firing up your oven to 400℉ (204℃). While it’s getting hot, line a baking sheet with some parchment paper. This prevents the meatballs from sticking and makes clean-up a breeze. Grab a big bowl and throw in your ground pork, green onions, minced garlic, sesame oil, ginger, eggs, salt, and pepper. Get your hands in there and mix until everything is just combined. We don’t want overworked meat, just a good mix. Now, roll the mix into meatballs, aiming for about 1 inch in diameter. Space them out on the prepared baking sheet. Pop them into the oven for about 25 minutes. They’ll turn a slight golden brown and lose their pink inside – that’s when you know they’re perfect. While the meatballs are in the oven, let’s make the sauce. In a bowl, mix together the Hoisin, soy sauce, rice vinegar, minced garlic, ginger, Sriracha, and pepper. Give it a good whisk until it’s smooth and fully combined. Once the meatballs are out of the oven, gently toss them in the sauce you just made. Then, transfer them into your crockpot. Set it to low and let them cook for 2 hours. The sauce will reduce slightly and coat the meatballs in a delicious glaze. After the slow cook magic, sprinkle the meatballs with sesame seeds and chopped green onions for a fresh and vibrant finish. Now they’re ready to steal the show at your potluck or party!
Storage
To store these Asian meatballs, place them in an airtight container and refrigerate; they’ll stay delicious for up to 4 days. If you want to freeze them, wait until they’ve cooled down after cooking. Place them on a baking sheet in a single layer and freeze until solid, this way they won’t stick together. After they’re frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 3 months in the freezer. When you’re ready to enjoy them again, you can either thaw them in the refrigerator overnight or reheat straight from the freezer in a preheated oven until warmed through. Just be sure to place them in a saucepan with a bit of extra sauce or water to avoid drying out as they reheat.
More delicious meatball recipes to try:
Meatballs with Mushroom SauceMeatball ParmesanCheesy Chicken Meatball RollsSpicy Ricotta Meatballs in Tomato SauceSweet Potato Turkey MeatballsFirecracker Chicken MeatballsKorean Meatballs
