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Slow Cooked Asian Meatballs

These Slow Cooked Asian Meatballs are simmered in a spicy-sweet orange chili sauce that takes them to another level. They can be served as an appetizer or as an entrée over a generous helping of sticky rice. Make the meatballs in advance and chill or freeze, then they’re ready to go straight into the slow cooker when you’re ready to cook.
Slow Cooked Asian Meatballs on a white platter with orange chili sauce and rice

Asian Meatballs are a Party Any Day of the Week

Meatballs in any flavor, are often thought of as an appetizer and, a mighty tasty appetizer they make. They’re a party favorite served at the holidays, on game day or for potluck parties. These slow cooker Asian seasoned meatballs can be served as a main course when served over sticky rice or brown rice depending on your personal preference. They morphed into a main course meal, due to my boys love of my Asian Meatballs.

Slow Cooked Asian Meatballs With An Orange Chili Sauce

Helpful Tips for Making Slow Cooked Asian Meatballs

I love them because they can be prepared in advance and tucked into the freezer for a quick starter or busy day meal. This slow cooked variation starts with frozen homemade meatballs simmered in the slow cooker with the sweet and spicy orange chili sauce.

  • The meatballs can be made and cooked entirely in advance. Either freeze or chill until placing into a slow cooker to simmer in the sauce.
  • Fully cooked frozen meatballs can go directly into the sauce to simmer until heated through.
  • These meatballs are spectacular over a bed of fluffy Basmati or Jasmine rice for a takeout fake out that’ll keep your budget on track.
  • Other recipes you may like to try are these  Crockpot Italian Meatballs from Wishes and Dishes.

Slow Cooked Asian Meatballs on a platter with sauce and rice


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Helpful Kitchen Items:

Slow Cooked Asian Meatballs

Prep Time20 minutes
Cook Time2 hours
Frozen Meatballs3 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: Asian
Keyword: slow-cooked-asian-meatballs-with-orange-chili-sauce
Servings: 42 meatballs
Calories: 96kcal
Author: Melissa Sperka


  • 2 large eggs beaten
  • 1/4 cup milk
  • 1 lb ground pork
  • 1 lb ground beef (85/15)
  • 1/2 cup finely chopped green onions
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped cilantro
  • 1/4 cup soy sauce
  • 1 Tbsp orange juice
  • 1 Tbsp lime juice
  • 2 tsp orange zest
  • 2 tsp salt
  • 1 1/2 tsp Chinese five spice powder
  • 3 cloves minced garlic
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • Sauce:
  • 1 10 oz bottle Asian sweet chili sauce
  • 6 oz orange marmalade
  • 1/3 cup rice wine vinegar
  • 1 Tbsp soy sauce
  • 1 tsp Chinese five spice
  • 1 Tbsp cornstarch, plus additional, as needed to thicken


  • In a medium size mixing bowl, beat the eggs with the milk, then add the ground beef, pork. green onion, panko, cilantro, soy sauce, orange juice, lime juice, zest salt, five spice, garlic and red pepper flakes. Mix well.
  • Form into bite sized balls 42 meatballs depending on how large you roll them.
  • In a stove top pan fry the meatballs in batches over medium high heat in a drizzle of vegetable oil. Turn as needed cooking for 6-8 minutes.
  • Remove to a paper towel covered platter to drain. May use immediately or coo and freeze for later use. (Chil for 1-2 days or freeze for up to 2 months)
  • To slow cook: Spray the slow cooker with cooking spray, then arrange the meatballs in the bottom of the slow cooker.
  • In a small mixing bowl, whisk together chili sauce, marmalade, vinegar, soy sauce and five spice until fully combined. Pour over the meatballs.
  • Cover and cook on the low setting for 2 hours. If frozen, 2-3 hours. 
  • At the end of cooking check the sauce for thickness. To thicken, increase the temperature of the slow cooker to the high setting and thicken using 1 Tbsp cornstarch dissolved in 2 Tbsp cold water. Stir gently. Repeat, if needed.
  • Serve over a bed of fluffy Basmati or Jasmine rice with a sprinkle of chopped green onion.


To bake the meatballs: Spray a baking pan with cooking spray. Arrange the meatballs on the pan. Place into the oven and bake at 375°F for 20 minutes. Increase the temperature to 425°F and cook for an additional 10 minutes or until browned. Add to the slow cooker or freeze for later use.


Serving: 1serving | Calories: 96kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 376mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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