Slow Cooked Asian Meatballs With An Orange Chili Sauce

For the meatballs you’ll need:
2 large eggs, beaten
1/4 cup milk
1 lb fresh ground pork
1 lb 85/15 ground beef
1/2 cup finely chopped green onions
1/2 cup panko breadcrumbs
1/4 cup each 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
3-4 cloves minced garlic
1 tsp red pepper flakes
1/2 tsp black pepper
For the sauce:
1 [10 oz] bottle of sweet chili sauce [available in the Asian section]
6 oz orange marmalade
1/3 cup rice wine vinegar
1 Tbsp  soy sauce
1 tsp Chinese five spice
chopped green onions and orange slices for garnishing

Directions:
In a medium size mixing bowl, beat the eggs with the milk, then add the ground beef and pork. Add the chopped green onions, panko, cilantro, soy sauce, orange juice, lime juice, zest and seasonings. Using your hands mix everything together thoroughly.   Form into bite sized balls.  [35-45 meatballs depending on how large you roll them]  In a stove top pan fry the meatballs in batches over medium high heat in about 1/2 inch of vegetable oil.  Turn as needed cooking for  6-8 minutes.  Remove to a platter to drain. [see cook’s note for baking method]

The meatballs can be used immediately or cooled and frozen for later use. [The meatballs pictured were frozen.]   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 the sauce ingredients until fully combined.

Pour the sauce over the meatballs. Cook on the low setting for 1 1/2 hours for thawed meatballs and 2-3 hours for frozen meatballs.  [These can also be gently simmered in a heavy bottomed saucepan on the stove top, if you don’t have a slow cooker]

Before serving, check the sauce for thickness.  To thicken, increase the temperature of the slow cooker to the high setting.  Dissolve one tablespoon of cornstarch in 2 tablespoons of cold water and add it to the hot sauce.  Stir gently through the sauce.    Repeat if needed.  Serve over a bed of fluffy Basmati or Jasmine rice with a sprinkle of chopped green onions Yield: 6 servings

Cook’s note:
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.

See it at Whatcha Crockin’ here

Print

Slow Cooked Asian Meatballs With An Orange Chili Sauce

Servings 6

Author Melissa Sperka

Ingredients

• 2 large eggs beaten
• 1/4 cup milk
• 1 lb fresh ground pork
• 1 lb 85/15 ground beef
• 1/2 cup finely chopped green onions
• 1/2 cup panko breadcrumbs
• 1/4 cup each 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
• 3-4 cloves minced garlic
• 1 tsp red pepper flakes
• 1/2 tsp black pepper
• For the sauce:
• 1 [10 oz] bottle of sweet chili sauce [available in the Asian section]
• 6 oz orange marmalade
• 1/3 cup rice wine vinegar
• 1 Tbsp soy sauce
• 1 tsp Chinese five spice
• chopped green onions and orange slices for garnishing

Instructions

1. In a medium size mixing bowl, beat the eggs with the milk, then add the ground beef and pork. Add the chopped green onions, panko, cilantro, soy sauce, orange juice, lime juice, zest and seasonings.
2. Using your hands mix everything together thoroughly. Form into bite sized balls.35-45 meatballs depending on how large you roll them.
3. In a stove top pan fry the meatballs in batches over medium high heat in about 1/2 inch of vegetable oil. Turn as needed cooking for 6-8 minutes.
4. Remove to a platter to drain. [See Notes for baking method]
5. The meatballs can be used immediately or cooled and frozen for later use.
6. Spray the slow cooker with cooking spray, then arrange the meatballs in the bottom of the slow cooker.
7. In a small mixing bowl, whisk together the sauce ingredients until fully combined.
8. Pour the sauce over the meatballs. Cook on the low setting for 1 1/2 hours for thawed meatballs and 2-3 hours for frozen meatballs. These can also be gently simmered in a heavy bottomed saucepan on the stove top, if you don't have a slow cooker.
9. At the end of cooking check the sauce for thickness. To thicken, increase the temperature of the slow cooker to the high setting.
10. Dissolve one tablespoon of cornstarch in 2 tablespoons of cold water and add it to the hot sauce. Stir gently through the sauce. Repeat if needed.
11. Serve over a bed of fluffy Basmati or Jasmine rice with a sprinkle of chopped green onions

Recipe Notes

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.