These Slow Cooked Asian Meatballs With An Orange Chili Sauce are coated with a sweet and spicy homemade orange chili sauce. They can be served as an appetizer or as a main course meal 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.
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. Slow Cooked Asian Meatballs With An Orange Chili Sauce can be served as a main course, too over sticky rice or brown rice depending on your personal preference. It morphed into a main course meal, due to my boys love of my Asian Meatballs. I love them since they are one of my favorite time saving dishes because they can easily be made in advance and tucked into the freezer for later use. This slow cooked variation starts with frozen homemade meatballs simmered in the slow cooker with the sweet and spicy orange chili sauce. Make a pot of fluffy Basmati or Jasmine rice. and you’ll haves a takeout fake out that saves money to boot.
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Helpful Kitchen Items:
Slow Cooked Asian Meatballs With An Orange Chili Sauce
Servings: 6
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 cloves minced garlic
- 1 tsp red pepper flakes
- 1/2 tsp black pepper
- 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
Instructions
- 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 cooled and frozen for later use.
- 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.
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.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Melissa says
Great idea!
Annakate says
These look so amazing! And a perfect dish to make ahead and freeze for holiday entertaining. YUM!
Ashley @ Wishes and Dishes says
These look so awesome! Pinning!
Melissa says
Thank you Ashley!