From Shrinking Kitchen
These Asian-inspired meatballs combine a traditional meatball, with scallions, ginger, and Chinese five-spice powder. This recipe is truly hearty, perfect for cooler evenings.
Photo from Shrinking Kitchen
I prefer to use the leanest ground meats I can find, but I’ve also found that fattier varieties sometimes cook a little better, so the choice is really up to you.
For a fun twist, you could also make these half the size, and serve them with toothpicks and low-sodium teriyaki sauce. Super easy to make! These Asian meatballs would also be delicious served with steamed snow peas.
Crock Pot Savory Asian Meatballs
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 6 servings
Serving Size: 2 meatballs and 1/6 of the rice
Gather
–1 1/2 lbs lean ground beef or pork
–3/4 cup panko bread crumbs
–2 eggs, lightly beaten
–3 green onions, sliced, plus more for serving
–2 tbsp finely chopped fresh ginger root
–1 tbsp diced onion
–1 tsp Chinese five-spice powder
–1 tbsp reduced-sodium soy sauce
–1 cup low-sodium beef or chicken broth
–1/2 cup ketchup
–1 8-oz can tomato sauce
–3 tbsp rice vinegar
–3 cups cooked brown rice
Step by step
–Coat slow cooker bowl with sesame oil, or nonstick cooking spray.
–In a large bowl, combine meat, panko, eggs, green onions, ginger, onion, five-spice powder and soy sauce.
–Form into 12 meatballs, a generous 1/4 cup each.
–Combine broth, ketchup, tomato sauce and vinegar.
–Pour into slow cooker; place meatballs in bottom in a single layer.
–Cover and cook on LOW for 8 hours, or HIGH for 6 hours.
–Serve with rice, and garnish with sliced green onions if desired. Enjoy!
Nutrition
WW PP 11; Calories 431; Total Fat 10.3g; Saturated Fat 3.4g; Trans Fat 0.0g; Cholesterol 156mg; Sodium 844mg; Total Carbohydrates 39.7g; Dietary Fiber 2.2g; Sugars 7.5g; Protein 42.1g
