Slow Cooked Asian Meatballs

Asian Meatballs are a Party Any Day of the Week

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.

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Slow Cooked Asian Meatballs

Prep Time20 mins

Cook Time2 hrs

Frozen Meatballs3 hrs

Total Time6 hrs 20 mins

Course: Main Course

Cuisine: Asian

Keyword: slow-cooked-asian-meatballs-with-orange-chili-sauce

Servings: 42 meatballs

Calories: 96kcal

Author: Melissa Sperka

Ingredients

• 2 large eggs beaten
• ¼ cup milk
• 1 lb ground pork
• 1 lb ground beef (85/15)
• ½ cup finely chopped green onions
• ½ cup panko breadcrumbs
• ¼ cup chopped cilantro
• ¼ cup soy sauce
• 1 tablespoon orange juice
• 1 tablespoon lime juice
• 2 teaspoon orange zest
• 2 teaspoon salt
• 1 ½ teaspoon Chinese five spice powder
• 3 cloves minced garlic
• 1 teaspoon red pepper flakes
• ½ teaspoon black pepper
• Sauce:
• 1 10 oz bottle Asian sweet chili sauce
• 6 oz orange marmalade
• ⅓ cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Chinese five spice
• 1 tablespoon 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 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 tablespoon cornstarch dissolved in 2 tablespoon 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.

Nutrition

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

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