Crockpot Asian Meatballs
Tender and saucy Asian meatballs cooked in a slow cooker, perfect for weeknight dinners and gatherings. Flavored with a sweet-savory hoisin glaze.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs (panko adds a lighter texture)
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 tablespoon ginger, grated (fresh tastes best)
- 2 cloves garlic, minced
- 1 large egg
- to taste salt and pepper
For the Sauce
- 1/2 cup hoisin sauce for the sauce
Instructions
Preparation
- In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, soy sauce, grated ginger, minced garlic, egg, and a pinch of salt and pepper. Mix gently until evenly distributed.
- Shape the mixture into 1- to 1½-inch meatballs.
- Arrange the meatballs in a Crockpot, slightly touching each other.
- Pour hoisin sauce evenly over the meatballs.
Cooking
- Cover and cook on LOW for 4–6 hours, until cooked through and tender (internal temperature should reach 160°F for beef or).
- Serve hot with extra sauce spooned over the meatballs.
Notes
Can substitute ground turkey or chicken for a leaner option. Use gluten-free breadcrumbs and tamari for a gluten-free version. Leftovers can be refrigerated for up to 3-4 days or frozen for 2-3 months.