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Asian Meatballs Crockpot

Asian Meatballs Crockpot

Unlock the secret to effortless weeknight meals with this incredibly delicious Asian Meatballs Crockpot recipe. Perfect for busy families and anyone craving a flavorful, satisfying dish with minimal fuss, this crockpot wonder brings the taste of your favorite Asian takeout right to your kitchen.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Simmering Time 30 minutes
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Meatball Mixture
  • 1.5 pounds ground pork or a mix of pork and beef
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/4 cup chopped green onions , plus more for garnish
Sauce
  • 1.5 cups chicken broth or vegetable broth
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
Slurry
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • Large bowl
  • Slow Cooker
  • Medium Bowl
  • Small Bowl
  • Saucepan

Method
 

  1. In a large bowl, combine the ground pork (or pork and beef mixture), panko breadcrumbs, egg, minced garlic, grated ginger, 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and red pepper flakes (if using).
    1.5 pounds ground pork or a mix of pork and beef, 1/4 cup panko breadcrumbs, 1 large egg, 2 cloves garlic, minced, 1 tablespoon fresh ginger, grated, 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes
  2. Gently mix all the ingredients together using your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
  3. Stir in the 1/4 cup chopped green onions.
    1/4 cup chopped green onions
  4. Roll the mixture into approximately 1-inch meatballs. You should get around 25-30 meatballs.
  5. In a separate medium bowl, whisk together the chicken broth, 1/2 cup soy sauce, ketchup, brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon hoisin sauce.
    1.5 cups chicken broth or vegetable broth, 1/2 cup soy sauce, 1/4 cup ketchup, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce
  6. Pour about half of this sauce mixture into the bottom of your slow cooker.
  7. Carefully arrange the rolled meatballs in a single layer directly on top of the sauce in the slow cooker.
  8. Pour the remaining sauce mixture over the meatballs, ensuring they are mostly submerged.
  9. Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-2.5 hours, until the meatballs are cooked through and the sauce has thickened slightly.
  10. In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
    1 tablespoon cornstarch, 2 tablespoons water
  11. About 30 minutes before serving, stir the cornstarch slurry into the sauce in the slow cooker.
  12. Continue to cook, uncovered, for the remaining time, stirring occasionally, until the sauce has thickened to your desired consistency.
  13. Serve the Asian Meatballs Crockpot hot, garnished with additional chopped green onions and sesame seeds if desired.

Notes

Properly storing and reheating your Asian Meatballs Crockpot is key to enjoying its delicious flavors days later. Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for longer storage for up to 2-3 months. Reheat on the stovetop or in the microwave.