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Sweet and Spicy Asian Meatballs

  • Total Time
    Prep: 25 min. Air-Fry: 10 min./batch Slow-Cook: 2 hours
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 medium onion, finely chopped
  • 1/3 cup sliced water chestnuts, finely chopped
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2/3 cup panko bread crumbs
  • 2 pounds ground pork
  • SAUCE:
  • 1/2 cup hoisin sauce
  • 1/3 cup soy sauce
  • 1/4 cup shaoxing rice wine or pale dry sherry
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Vietnamese chili garlic sauce (tuong ot toi)
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon Emeril’s® Cajun Seasoning Blend
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon Chinese five-spice powder
  • Thinly sliced green onions and toasted sesame seeds, optional

Directions

  • In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned.
  • Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start.
  • Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.
Nutrition Facts
1 meatball: 62 calories, 3g fat (1g saturated fat), 15mg cholesterol, 198mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 4g protein.

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