Ingredients
- For the Meatballs:
- 24 oz ground beef
- ½ cup panko breadcrumbs
- 2 green onions, minced
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoons fresh ginger, grated
- 1 clove garlic, minced
- 1–2 tablespoons vegetable oil
- For the Sauce:
- ¼ cup hoisin sauce
- ¼ cup plum sauce
- 2 tablespoons soy sauce
- 1–2 tablespoons fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
Instructions
- In a large bowl, combine ground beef, panko, green onions, egg, soy sauce, ginger, and garlic. Mix gently by hand until just combined.
- Use a 1½ tablespoon scoop to form the meat into uniform meatballs.
- Heat vegetable oil in a skillet over medium heat. Working in batches, brown the meatballs on all sides. Transfer to a greased slow cooker.
- In a separate bowl, whisk together all sauce ingredients. Pour the sauce evenly over the meatballs.
- Cover and cook on low for about 2 hours, or until the meatballs are fully cooked and infused with flavor.
- Serve warm over rice or as desired.
Notes
- For extra heat, add a teaspoon of chili garlic sauce or sriracha to the sauce mixture.
- These meatballs freeze well after cooking — store in an airtight container and freeze for up to 3 months.
- Can substitute ground turkey or chicken for a lighter option.
- Great as a party appetizer with toothpicks or over steamed jasmine rice for a full meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 375
- Sugar: 8g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 95mg
