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Slow Cooker Sriracha Meatballs
These Slow-Cooker Sriracha Meatballs are the perfect balance of sweet, savory, and spicy! Made with pork, ginger, and garlic, they are baked until golden brown and then slow-cooked in a bold sriracha-ketchup sauce packed with flavor. Let your slow cooker do the work, and you can enjoy every deliciously saucy bite!
👥 30 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- slow cooker
📝 Preparation Steps
1
Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
2
In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for ⏱️ 30 minutes to firm up.
ground pork1 poundlarge egg1ginger (minced)1 tablespoongarlic (minced)3 cloves
3
Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
4
Bake for ⏱️ 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
5
Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
6
Add the browned meatballs and the sauce to the slow cooker, toss to coat.
7
Cook on high for ⏱️ 2-3 hours or on low for 4-6.
8
Garnish with chopped green onion and sesame seeds and serve.
Nutrition Facts
calories
65 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
273 mg
protein Content
3 g
cholesterol Content
16 mg
carbohydrate Content
5 g
saturated Fat Content
1 g
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