Slow Cooker Asian Meatballs

Slow Cooker Asian Meatballs ~ A sweet and spicy meatball that you can eat as a standalone appetizer or serve it over rice noodles with roasted broccoli.

**This is a sponsored post in collaboration with Crockpot® Slow Cooker. All thoughts and opinions are my own.

This recipe comes together in 10 minutes. Then set it and forget it with Crockpot™ Choose-a-Crock Programmable Slow Cooker.
 
The customizable cook time ranges from 30 minutes up to 20 hours. Additionally, it has two stoneware options: a 6qt pot for large meals and a split 2.5-qt for dips and appetizers.

A handy feature especially when summer becomes the season of multi-tasking between kids, sports, camp, work and increased entertaining with friends and family. That’s why kitchen tools and recipes like this are a life saver.

The recipe takes no time to prep, it doesn’t heat up the house and requires no babysitting. A necessary component when you are outside grilling and pulling together other parts of a summer menu.

These Asian Meatballs are the appetizers to tide people over as they wait for the main meal. It’s a crowd pleaser that’s a little sweet, a little spicy and totally addicting!

Grab your Crockpot™ Choose-a-Crock Programmable Slow Cooker and let’s do this! If you don’t have one, you can shop it here.

Yield: 6 servings

Slow Cooker Asian Meatballs

Slow Cooker Asian Meatballs
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 5 medium garlic gloves
  • 2 shallots
  • 2 serano peppers, seeded
  • 3-inch knob fresh ginger
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup Gochujang sauce
  • 2/3 cup soy sauce
  • 1/2 cup Mirin
  • 1/3 cup granulated sugar
  • 1 cup water
  • 1 (24 oz) frozen meatballs, homemade or store bought

Instructions

    In a mini food processor, pulse garlic shallots, serano peppers, ginger, fish sauce and lime juice until pureed. Scrape the mixture into the Crockpot™ Slow Cooker. Whisk in the Gochujang sauce, soy sauce, Mirin, sugar and water to the slow cooker.  Add the meatballs and set the slow cooker to low for 1 hour.

    Transfer 2 cups of the sauce from the slow cooker to a sauce pan. Place the sauce pan over medium high heat and  stir in 1 1/2 tablespoons of oil. Bring to a boil. Lower heat and let simmer until sauce is reduced by 25 percent, about 3-4 minutes. 

    Remove the meatballs from the slow cooker and dip in the sauce. To finish, sprinkle sesame seeds and chives on top

 

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