Who doesn’t love a meatball? Not many people that I know, and these Crock pot Asian Meatballs are no exception.
There are a couple of steps to these meatballs..but the effort is definitely worth the turnout.
This isn’t one of those crockpot recipes that you can just dump everything into the bowl and turn it on, they do need to be baked in the oven first. But the bonus? If you’re watching what you eat – maybe trying to keep things a little more on the light side? These Crock Pot Asian Meatballs are for you. Even if you’re not watching what you eat, you’re never going to know that these meatballs are actually healthy.
So what’s different about these meatballs you ask? For one, there are zero breadcrumbs in these guys…none. So if you’re into low-carb you’re going to love this recipe.
There’s also napa cabbage and mushrooms stuffed inside. Talk about a way to sneak vegetables into your kids.
I had to call the wife two times about the napa cabbage in these meatballs. I’ve never bought it before, although she tells me I’ve eaten it because she’s cooked with it, so I guess I have. It’s very inexpensive, a couple of bucks for a huge head of cabbage. Knowing how good it is for you and how cheap it is…I might be putting cabbage in some more recipes.
These Crock Pot Asian Meatballs don’t take long at all to put together. Saute the cabbage and the mushrooms, then mix in into your lean ground pork, some eggs, scallions, ginger, garlic and seasonings.
Form the mixture into large meatballs. I used a #20 ice cream scoop and they came out just the right size.
Bake at 400 degrees for 20 minuets…
While the meatballs are baking you can mix up the sauce real quick and have it ready.
When the meatballs come out of the oven, put them in your crock pot and pour the sauce all over the top.
Cook on high for 3 hours, or on low up to 6 hours. They’re already cooked but the crock pot makes infuses the flavor of the sauce and makes the meatballs softer.
A fun way to serve these meatballs is on a butter lettuce leaf so you can just grab and pop in your mouth. The lettuce also adds a good crunch to the meatballs – something different besides setting out the toothpicks!
Crock Pot Asian Meatballs
For the Meatballs
- 2 T. canola oil
- 3 c. thinly shredded cabbage
- 2 c. thinly sliced white mushrooms
- 1/2 t. salt, divided
- 1 1/2 lbs. ground pork
- 2 eggs plus 1 egg white
- 3 scallions, chopped fine
- 1" piece of ginger, peeled and grated
- 2 T. soy sauce
- 1 t. sesame oil
- 1/4 t. fresh ground black pepper
- 2 t. cornstarch
- 1 t. sugar
For the Sauce
- 1/4 c. hoisin sauce
- 1/2 c. barbecue sauce, I used Open Pit
- 1/4 c. chicken stock
- 1 1/2 t. honey
- 2 T. soy sauce
- 1 t. sriracha
- sesame seeds
- butter lettuce leaves
- Preheat the oven to 400 degrees.
- Heat a large skillet over medium heat and add 1 T. of the canola oil.
- Add in the shredded cabbage and 1/4 t. of the salt.
- Stir and cook until wilted, about 5 minutes.
- Push the cabbage to one side of the skillet and add the sliced mushrooms to the other side with the other 1/4 t. of salt.
- Cook until the mushrooms are slightly browned, then stir together with the cabbage and cook another 2-3 minutes.
- Remove to a plate and let cool.
- Add the ground pork in a large bowl, add in the eggs and egg white, scallions, ginger, soy sauce, sesame oil, black pepper, cornstarch and sugar.
- Mix well to combine.
- Form the meatballs by using a #20 large ice cream scoop, or make them into the size of a large golfball.
- Place the meatballs on a parchment lined baking sheet and bake in the oven for 20 minutes.
- Remove the meatballs from the oven and place in the bottom of your slow cooker.
- Pour the sauce all over the meatballs, making sure they're all coated with some sauce.
- Set on high for 3 hours, or low for up to 6 hours.
- Sprinkle the meatballs with sesame seeds and place into a butter lettuce leaf for serving.
Alternately, you can serve the meatballs on a platter with the lettuce leaves stacked on the side so they don't wilt.
Or just serve on a platter with toothpicks.
Adapted from Food Network