Monday, June 30, 2014

Tangy Asian Meatballs

I think emailed me summertime crockpot dishes last week and this recipe was in the email.  At least that's what I'm going with.  I showed D and he said OK, however he didn't see it was a crockpot dish.  So what was going to be Thursday turned into Saturday's dinner.  No problem, as we were home painting the dining room.

D looked at the ingredients and thought it would be overly sweet, so he added some sambal oelek to the recipe.  The bite that it added made these great. I would definitely have again.

We had with ginger and scallion rice and edamame.

Tangy Asian Meatballs

Photo by ALB

With a different and delicious Asian-style glaze, these meatballs are a tangy addition to any potluck meal, indoors or outdoors.
Yield: Serves 4
Cook time:5 Hours
Prep time:15 Minutes
Cost Per Serving:$2.16

1 pound ground pork
1/3 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce or duck sauce
2 tablespoons hoisin sauce

1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Nutritional Information
Calories: 419; Fat: 26g; Saturated fat: 9g; Protein: 23g; Carbohydrate: 21g; Fiber: 1g; Cholesterol: 135mg; Sodium: 803mg

All You DECEMBER 2010

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