NEXT RECIPE >

Sweet and Spicy Asian Meatballs Recipe
Sweet and Spicy Asian Meatballs Recipe photo by Taste of Home
Next Recipe

Sweet and Spicy Asian Meatballs Recipe

Read Reviews
5 2 2
Publisher Photo
For holiday parties, I make glazed meatballs and deliver them in the slow cooker so they’re spicy, sweet and ready to eat. —Gail Borczyk, Boca Raton, Florida
TOTAL TIME: Prep: 1 hour Cook: 3 hours
MAKES:60 servings
TOTAL TIME: Prep: 1 hour Cook: 3 hours
MAKES: 60 servings

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 medium onion, finely chopped
  • 1/3 cup sliced water chestnuts, minced
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 tablespoons reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2/3 cup panko (Japanese) bread crumbs
  • 2 pounds ground pork
  • SAUCE:
  • 2 cups sweet-and-sour sauce
  • 1/4 cup barbecue sauce
  • 1/4 cup duck sauce
  • 2 tablespoons chicken broth
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • Thinly sliced green onions, optional

Nutritional Facts

1 meatball: 52 calories, 2g fat (1g saturated fat), 13mg cholesterol, 119mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 3g protein.

Directions

  1. Preheat oven to 375°. In a large bowl, combine the first eight ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 18-22 minutes or until lightly browned.
  2. Transfer meatballs to a 4-qt. slow cooker. In small bowl, mix the first eight sauce ingredients. Pour over meatballs. Cook, covered, on low 3-4 hours or until meatballs are cooked through. If desired, sprinkle with green onions. Yield: about 5 dozen.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Sprinkle with green onions.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet and Spicy Asian Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p91

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Sweet and Spicy Asian Meatballs

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Katizzle User ID: 8468550 258228
Reviewed Dec. 17, 2016

"Full disclosure: I did not make the recipe as listed above due to lack of ingredients. I used frozen Swedish meatballs, honey instead of duck sauce, some ketchup Worcestershire added to the BBQ sauce (didn't quite have the 1/4 c), and a squirt of sriracha. Everything else was the same though.

It did turn out really yummy though."

MY REVIEW
gina.kapfhamer User ID: 8717427 256939
Reviewed Nov. 18, 2016

"Instead of ground pork, used ground turkey for this meatball recipe. Made for a very easy appetizer for a Thanksgiving potluck we had for my book club! Will definitely be making this one again."

Loading Image