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Slow Cooked Asian Meatballs With An Orange Chili Sauce

December 13, 2011 by Melissa 4 Comments

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Slow Cooked Asian Meatballs With An Orange Chili Sauce – These slow cooked Asian inspired meatballs are coated in a simple orange chili sauce. Meatballs,in any flavor, are often thought of as an appetizer.  These meatballs can be served as a main course, too over sticky rice or brown rice depending on your personal preference.
Slow Cooked Asian Meatballs With An Orange Chili Sauce
This main course meal, is another option for serving my Asian Meatballs.  Meatballs are one of my favorite time saving dishes because they can be made in advance and tucked into the freezer for later use.  For this slow cooked Asian version, place the meatballs into the slow cooker and pour a sweet and spicy orange chili sauce over the top.  I then serve them over a bed of  fluffy Basmati or Jasmine rice.  Why settle for take out when you can enjoy these terrific take out flavors at home?

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]

Slow Cooked Asian Meatballs With An Orange Chili Sauce

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.

Slow Cooked Asian Meatballs With An Orange Chili Sauce

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]

Slow Cooked Asian Meatballs With An Orange Chili Sauce

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.

Slow Cooked Asian Meatballs With An Orange Chili Sauce

See it at Whatcha Crockin’ here

Slow Cooked Asian Meatballs With An Orange Chili Sauce
 
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Author: Melissa Sperka
Serves: 6
Ingredients
  • 2 large eggs, beaten
  • ¼ cup milk
  • 1 lb fresh ground pork
  • 1 lb 85/15 ground beef
  • ½ cup finely chopped green onions
  • ½ cup panko breadcrumbs
  • ¼ cup each chopped cilantro
  • ¼ cup soy sauce
  • 1 Tbsp orange juice
  • 1 Tbsp lime juice
  • 2 tsp orange zest
  • 2 tsp salt
  • 1½ tsp Chinese five spice powder
  • 3-4 cloves minced garlic
  • 1 tsp red pepper flakes
  • ½ tsp black pepper
  • For the sauce:
  • 1 [10 oz] bottle of sweet chili sauce [available in the Asian section]
  • 6 oz orange marmalade
  • ⅓ 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 ½ 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 1½ 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
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.
3.5.3208

Slow Cooked Asian Meatballs With An Orange Chili Sauce

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Filed Under: Appetizers & Snacks, Beef, International, Main Dish, Party Food, Pork, Slow Cooker Tagged With: Asian meatballs, meatballs, orange, orange chili sauce, slow cooked

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Comments

  1. Melissa says

    December 13, 2011 at 5:28 pm

    Great idea!

    Reply
  2. Annakate says

    December 13, 2011 at 3:23 pm

    These look so amazing! And a perfect dish to make ahead and freeze for holiday entertaining. YUM!

    Reply
  3. Ashley @ Wishes and Dishes says

    October 5, 2013 at 1:32 am

    These look so awesome! Pinning!

    Reply
  4. Melissa says

    October 5, 2013 at 2:16 am

    Thank you Ashley!

    Reply

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