Cooking meatballs can be a time-intensive process that involves standing over a hot oven and frying meatballs in batches while getting splattered by hot oil. These Crockpot Asian Meatballs are a little easier to make as they are prepared by first baking the meatballs, then cooking them in their sauce in a slow cooker for a couple of hours. With delicious flavors of garlic, ginger, and green onion, Crockpot Asian Meatballs are a savory delight best when served with jasmine rice.
IngredientsFor the meatballs: • 2 pounds ground pork • 1/2 cup green onions chopped, about 6 • 4 cloves garlic, minced • 1 tablespoon sesame oil • 2 teaspoons ginger, freshly grated • 2 eggs • 1/2 teaspoon salt, or to taste • 1/2 teaspoon pepper, or to taste For the sauce: • 2/3 cup hoisin sauce • 1/4 cup soy sauce • 1/4 cup rice vinegar • 5 cloves garlic, minced • 2 teaspoons ginger, freshly grated • 1 tablespoon sriracha sauce • 1/4 teaspoon pepper For garnish: • 2 tablespoons sesame seeds, optional • 2 green onions, optional, chopped, • parsley, optional, chopped
Set your oven to 400 degrees F.
Line a baking tray with some parchment paper.
Add the pork, green onions, garlic, sesame oil, ginger, salt, and pepper together into a large mixing bowl.
Shape the meatballs into 1-inch diameter rounds and put them onto the previously prepared baking tray.
Bake the meatballs until they are slightly brown and are no longer pink inside, about 25 minutes.
While the meatballs bake, add the hoisin sauce, soy sauce, rice vinegar, garlic, ginger, sriracha, and pepper together into a different mixing bowl.
Mix the meatballs together in the sauce and then pour the dish into your slow cooker. Cook the meatballs on low heat for approximately 2 hours. The sauce should reduce and thicken.
Garnish the dish with additional chopped green onion, sesame seeds, and parsley, and serve.