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.
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.
- 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
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