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Ingredients
- 1 1/2 pounds ground pork
- 1 tablespoon finely chopped fresh ginger
- 1/3 cup water chestnuts, finely chopped
- 1/2 small onion, finely chopped
- 1/2 small jalapeño, seeded, finely chopped (about 2 Tbsp.)
- 2 tablespoons chopped fresh cilantro
- 3 cloves garlic, finely chopped (about 1 Tbsp.)
- 2 tablespoons low-sodium soy sauce
- 1/2 cup fresh bread crumbs
- 1 large egg, beaten
- 1 teaspoon finely chopped jalapeño (seeds removed)
- 3 cloves garlic, finely chopped (about 1 Tbsp.)
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup barbecue sauce
- 1/2 cup duck sauce
- 1/2 cup sweet and sour sauce
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium chicken broth
- 4 scallions, white and light green parts, thinly sliced (about 1/3 cup)
Details
Servings 48
Preparation time 40mins
Cooking time 280mins
Adapted from myrecipes.com
Preparation
Step 1
1. Make meatballs: Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.
2. In a large bowl, combine all sauce ingredients except scallions, stirring well. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl. Garnish with scallions and serve.
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