Crockpot Asian Meatballs
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Set your taste buds on a delightful journey with these Crockpot Asian Meatballs, where every bite is a fusion of rich, savory flavors. Imagine succulent pork meatballs, infused with ginger and garlic, slowly simmering in a tantalizing Asian sauce — this is the effortless recipe that will become your new go-to comfort food.
Delicious Crockpot Asian Meatballs Recipe
Every country, it seems, has its own spin on the beloved meatball, and here I’m sharing my own culinary journey with a delightful Asian twist on this classic. These meatballs are not your typical fare; they’re a blend of succulent ground pork, fragrant ginger, and a hint of sesame oil that ties everything together into a mouth-watering morsel that’s rich in flavor and culture.
Let’s talk convenience, because these beauties are crafted for ease without compromising on taste. The crockpot does all the hard work, allowing these meatballs to bathe in a savory Asian-inspired sauce until they’re bursting with flavor. They’re a potluck superstar or the life of any party, as you can just set your crockpot to ‘keep warm’ and let guests help themselves. No last-minute stress, just pure, delectable satisfaction.
Pro Tip
For ultra-tender and flavorful meatballs, gently mix the pork and seasonings until just combined; overworking the meat can lead to tough results. To ensure even cooking, aim for uniform meatball sizes when shaping – using a cookie scoop or a tablespoon measure helps to create consistently sized meatballs every time.
- Ground Pork: The main star of the dish, providing rich and succulent flavor. Ground chicken or turkey are leaner alternatives.
- Green Onions: Adds a mild, tangy crunch. Swap with chives if needed.
- Garlic: Infuses the meatballs with aromatic depth. A dash of garlic powder can substitute in a pinch.
- Sesame Oil: Gives the meatballs a nutty, toasty undertone. You can use a neutral oil, but the flavor will vary.
- Ginger: Brings a warm and spicy zing. Ground ginger works, but fresh is best.
- Eggs: The binder that holds the meatballs together. No good substitutes here, eggs are key!
- Salt & Pepper: Essential for seasoning. Adjust to taste.
- Hoisin Sauce: The sweet and savory backbone of the sauce. A combo of soy sauce, honey, and a dash of five-spice can work as a substitute.
- Soy Sauce: Deepens the color and flavor. Opt for Tamari for a gluten-free option.
- Rice Vinegar: Adds acidity to balance the sauce. White wine vinegar can step in if needed.
- Garlic: Just like in the meatballs, it’s a flavor powerhouse.
- Ginger: Echoes the warmth in the meatballs. Keep it fresh for the best flavor.
- Sriracha Sauce: For a kick of heat. Adjust for your spice tolerance or try a different hot sauce.
- Pepper: A little extra spice to perfect the sauce.
Making this dish is as easy as pie, and the slow cooker does most of the work for you. Let’s get started!
Start by firing up your oven to 400℉ (204℃). While it’s getting hot, line a baking sheet with some parchment paper. This prevents the meatballs from sticking and makes clean-up a breeze.
Grab a big bowl and throw in your ground pork, green onions, minced garlic, sesame oil, ginger, eggs, salt, and pepper. Get your hands in there and mix until everything is just combined. We don’t want overworked meat, just a good mix.
Now, roll the mix into meatballs, aiming for about 1 inch in diameter. Space them out on the prepared baking sheet. Pop them into the oven for about 25 minutes. They’ll turn a slight golden brown and lose their pink inside – that’s when you know they’re perfect.
While the meatballs are in the oven, let’s make the sauce. In a bowl, mix together the Hoisin, soy sauce, rice vinegar, minced garlic, ginger, Sriracha, and pepper. Give it a good whisk until it’s smooth and fully combined.
Once the meatballs are out of the oven, gently toss them in the sauce you just made. Then, transfer them into your crockpot. Set it to low and let them cook for 2 hours. The sauce will reduce slightly and coat the meatballs in a delicious glaze.
After the slow cook magic, sprinkle the meatballs with sesame seeds and chopped green onions for a fresh and vibrant finish. Now they’re ready to steal the show at your potluck or party!
Frequently Asked Questions
Can I use ground chicken or turkey instead of pork for the meatballs?
Absolutely! Ground chicken or turkey are great substitutes for pork. They will still be delicious, just slightly leaner.
Can this dish be made ahead of time?
Yes, for sure. You can prepare the meatballs and the sauce the day before. Store them separately in the refrigerator, and then just toss them in the crockpot when you’re ready to cook.
Is there a substitute for Hoisin sauce?
If you can’t find Hoisin sauce, a mixture of soy sauce, a little honey, and some sesame oil can be a good substitute. It won’t have the same depth of flavor, but it’ll be delicious in a pinch.
Can I cook these meatballs faster if I’m in a hurry?
If you’re pressed for time, you can set your crockpot to high and cook the meatballs for 1 hour instead of 2 on low. They will still be tender and flavorful.
How can I make these meatballs gluten-free?
To make this dish gluten-free, you can use gluten-free soy sauce and a gluten-free substitute for Hoisin sauce, and ensure your other ingredients are certified gluten-free as well.
Expert Tips
- Sauce Consistency Matters: If you prefer a thicker sauce, consider mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring this into the sauce before adding it to the crockpot. It will give the sauce a more substantial, clingy texture.
- Freshen Up the Flavor: A sprinkle of freshly chopped cilantro or a squeeze of fresh lime juice just before serving can brighten the flavors and add a vibrant touch to the dish.
- Choosing the Right Pork: Opt for ground pork that isn’t too lean; a bit of fat ensures juicy, tender meatballs. If you can’t find ground pork, ground turkey or chicken are excellent substitutes.
- Avoid Overcrowding the Crockpot: Make sure the meatballs are in a single layer in the crockpot. If they are piled on top of each other, they may cook unevenly. If necessary, use a larger crockpot or cook in batches.
Serve These With
Yellow Rice
Asian Green Beans
Sesame Noodles
The Ultimate Parmesan Roasted Broccoli
Storage
To store these Asian meatballs, place them in an airtight container and refrigerate; they’ll stay delicious for up to 4 days. If you want to freeze them, wait until they’ve cooled down after cooking. Place them on a baking sheet in a single layer and freeze until solid, this way they won’t stick together. After they’re frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 3 months in the freezer.
When you’re ready to enjoy them again, you can either thaw them in the refrigerator overnight or reheat straight from the freezer in a preheated oven until warmed through. Just be sure to place them in a saucepan with a bit of extra sauce or water to avoid drying out as they reheat.
More delicious meatball recipes to try:
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Crockpot Asian Meatballs
Video
Ingredients
Meatballs
- 2 pounds ground pork
- ½ cup green onions (chopped, about 6 )
- 4 cloves garlic (minced)
- 1 tablespoon sesame oil
- 2 teaspoons ginger (freshly grated)
- 2 large eggs
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Sauce
- ⅔ cup Hoisin sauce
- ¼ cup soy sauce (low sodium)
- ¼ cup rice vinegar
- 5 cloves garlic (minced)
- 2 teaspoons ginger (freshly grated)
- 1 tablespoon Sriracha sauce
- ¼ teaspoon pepper (freshly ground )
Garnish
- 2 tablespoons sesame seeds (optional)
- 2 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper.
- Mix all the meatball ingredients together in a large bowl. Shape into 1 inch in diameter meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 25 minutes or until just slight brown and no longer pink inside.
- In the meantime, mix all the sauce ingredients together.
- Toss the meatballs together with the sauce and pour into your crockpot. Cook on low for 2 hours. The sauce will reduce and thicken a bit.
- Serve garnished with additional chopped green onion or sesame seeds.
Equipment
Notes
- This recipe should yield about 36 meatballs.
- For a sweeter twist, you can add a touch of honey or brown sugar to the sauce mixture.
- If you prefer a spicier kick, adjust the amount of Sriracha sauce to your taste.
- Don’t skip the step of baking the meatballs before placing them in the crockpot. This ensures they hold their shape and don’t fall apart during slow cooking.
- To make prep even quicker, you can shape the meatballs ahead of time and store them in the refrigerator until you’re ready to bake.
- These Asian meatballs are versatile; serve them as an appetizer, over rice, or even in a sandwich for a delightful meal.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I substitute Gochujang for Siracha ? It’s what I have on hand. Thanks !
Absolutely, you can substitute Gochujang for Sriracha! Gochujang has a different flavor profile with a bit more depth, thanks to the fermented soybeans in it, but it’ll add a unique twist that’s just as delicious. Just be mindful that Gochujang is generally less spicy but more savory, so you might want to adjust the quantity to suit your personal taste.
Excellent recipe! No modifications needed. Hubby had seconds!
Will these have any sear to them? I think if you put them in the crockpot that they would be a little mushy. Is that the case or not? Could you put them on cast iron and sear them at the end?
Absolutely, you’re on the right track! The initial baking step helps the meatballs hold their shape and adds some texture, so they won’t turn out mushy in the crockpot. If you’re craving that extra sear for a crispy exterior, feel free to finish them off in a cast-iron skillet after they’ve cooked in the crockpot. This will give you the best of both worlds—juicy on the inside and crispy on the outside!
Can I skip the oven part and put them straight in the crockpot?
You can, they just will take longer to cook, I’d do them 3 to 4 hours on high.
These were really good! I had a craving for something Asian inspired but I had also been thinking “meatballs” because everyone eats without complaint. Yet I didn’t want pasta… These ticked every box! I used lower sodium options wherever I could and they deffinitely did not lack flavor! We ate them over white rice and drizzled a little sauce on it. We will be making these again!
Hi Jo, I made 2 batches of the Asian Meatballs for a neighborhood party. They were the hit of the party–delicious and so easy to put together. Thank you again for another good treat.
So glad you guys enjoyed them! 🙂
I have recommended your site to so many friends and family. As a marketer and a cook (not related) I love that you give alternate cooking methods plus complimentary dishes. Fully executed – watch out Food Network. Well done!
I’m looking forward to making these soon! the sauce sounds incredible!
the asian meatball Recipe doesn’t call for any breadcrumbs or panko, was this an error or there is no filler in them?
The purpose of breadcrumbs is to hold onto moisture to prevent dry meatballs. Since these are made with pork, they are nice and juicy on their own. No need for breadcrumbs!
Will this recipe work with ground turkey and/or ground chicken?
For sure!
I can’t wait to try your Asian meatball recipes !!! They all look & sound amazing !!!!!
Thank you !!!!!
Thanks so much for this recipe! Have you or anyone ever used frozen meatballs for this dish? Thanks in advance!
Hey, I have to make double the amount for church potluck. Do I need to cook them in crockpot longer?
No, I don’t believe so.
Thank you so much! They turned out great! Everyone loved them.
How many meatballs does this recipe make? It says 12 servings but how many meatballs per serving? Thx
It’s stated in the recipe notes. About 36 meatballs. Enjoy! 🙂
If I don’t have a crock pot, could I just simmer them in a large fry pan instead?
Yes, absolutely! Just make sure the heat is really low.
Attending an appy party tomorrow here in Mexico ,prepped the meatballs and sauce and now they lazing in fridge. Ready for cooking tomorrow,
I love prep work
Luckily I have those little forks brought from Canada
Thanks for a great recipe
Had no green onion, substituted cilantro stalks chopped finely
Will take pics and post tomorrow
Awesome, hope you like them!