Homemade Hoisin Sauce (use all of it)
SLOW-COOKER ASIAN
MEATBALLS
These meatballs are savory sweet and slightly spicy. You can increase the spice by using mildly hot chili peppers in the Garlic Chili Sauce. I made my own Hoisin Sauce and Garlic Chili Sauce to avoid the extra sugars that commercial varieties typically have in them. Because I made my own sauces, preparation took about 20 minutes longer, but still worth it, as the sauce that goes with these meatballs is the best part!
The sweet/savory and tangy sauce with a kick is what makes these meatballs so so good! I think you will love it and without all the sugar that you would normally find in this sort of meal.
We made a meal out of these and you definitely can; however, these Asian meatballs make an attractive and yummy appetizer as well. Just stick toothpicks in each meatball and serve in the sauce, letting people help themselves.
If you prefer you can make these with a ground beef and pork combination or simply with ground pork.
Although I used powdered ginger in the meatballs themselves, you can opt to use finely chopped ginger instead.
I keep leftovers in an airtight container in the refrigerator. They are just as good the next day.
I used minced garlic (the kind in a jar), but you are welcome to use fresh garlic cloves. Prep time is a little longer with this meal, due to making homemade sauces, but that is because I wanted to avoid the sugar which is often included in such sauces.
The meatball seasoning ingredients are very simple and typically what you would have in your pantry anyway.
I used ground beef for my meatballs, but as I said these would be good as just pork meatballs or a combination of pork and ground beef, or even ground turkey meatballs. It is up to you. The flavor for this meal may even be enhanced if you use only pork, as it tends to absorb flavors even more.
I would not use frozen meatballs with this recipe as these meatballs have been specifically flavored to go well with this meal.
Ingredients:
2 lbs lean ground beef (0.9 kg)
(or ground beef/pork combo)
1/4
cup finely chopped onion (60 mL)
1 egg
2 tsp salt (10 ml)
1 tsp dried parsley (5 mL)
1/2
tsp black pepper (2 mL)
1/2
tsp ground ginger (2 mL)
1/4
tsp ground nutmeg (1 mL)
1 tbsp coconut flour (15 mL)
(optional)
Asian Sauce:
Hoisin Sauce (see recipe below) (250 mL)
1/2
cup chopped green onions (125 ml)
Garlic Chili Sauce (see recipe below) (60 ml)
3 tbsp low-sodium soy sauce (45 ml)
1 tbsp minced garlic (15 mL)
1 tsp chopped fresh ginger (5 mL)
Garnish:
Green onions
Sesame seeds
Hoisin Sauce:
2 tbsp water (30 mL)
1 tbsp raisins, optional (15 mL)
1/4
cup low-sodium soy sauce (60 mL)
1/4
cup creamy peanut butter (60 mL)
2 tbsp honey substitute (30 mL)
2 tbsp rice vinegar (30 mL)
1 tsp molasses, optional (5 mL)
1 tsp red pepper flakes (5 mL)
1/2
tsp five-spice powder (2 mL)
1 tsp arrowroot powder, OR cornstarch (2 mL)
Sweetener, to taste
Garlic Chili Sauce:
2 oz peppers of choice, hot or mild (60 g)
(I am a spice chicken and chose
red bell peppers)
1 tbsp white vinegar (15 mL)
1 tsp minced garlic (5 mL)
Sweetener to equal 2 tsp sugar (10 mL)
Salt and pepper, to taste.
Instructions:
In
large bowl, place ground beef and onion.
In small bowl, beat egg with fork and stir in salt, parsley, pepper,
ginger and nutmeg. If the mixture is too
wet, stir in the coconut flour. Form
meatballs using a cookie or ice cream scoop that is 2 tablespoonfuls (30 ml) in
size.
In
nonstick frying pan, in olive oil, brown meatballs on both sides. Place half the meatballs in the slow-cooker. Top with half the Asian Sauce and
repeat. Set on high for 3 hours, or
until the meatballs are cooked through, or on low for 4 to 6 hours. Garnish with green onions and sesame seeds.
Asian Sauce: In medium bowl, combine hoisin sauce, green
onions, garlic chili sauce, soy sauce garlic and ginger.
Hoisin Sauce: In small bowl, combine water and
raisins, if using. Nuke 40 seconds. In food processor or blender, combine
softened raisins, creamy peanut butter, honey substitute, rice vinegar,
molasses, red pepper flakes, five-spice powder and arrowroot powder, OR
cornstarch. Process. Add sweetener, to taste.
Garlic Chili Sauce: In food processor or blender, process
peppers, white vinegar, minced garlic and sweetener. Add salt and pepper, to taste.
Yield: 6 servings
24
meatballs
439.3
calories
32.9
g protein
28.9
g fat
0.5 g fiber
8.9 g net carbs
Other Meatball recipes you may enjoy:
Baked Cheesy Cheddar Meatballs
Beef Bites with Caramelized Onions and Cheddar Cheese
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