Asian Meatballs

By gvcathy

All You

DECEMBER 2012

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)

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.