Asian Ginger Meatballs

  • 2 pounds ground pork
  • 2/3 cup toasted bread crumbs -- I used gluten free bread crumbs
  • 1 T. garlic powder
  • 1 tsp. red pepper -- choose your spice level
  • 1 large egg
  • 2 tablespoon finely chopped fresh ginger
  • 2 tablespoon tamari sauce
  • 1 cup barbecue sauce -- I used Sweet Baby Ray's
  • 10 oz. fruity Asian sauce -- I used San-J's orange sauce
  • Sesame seeds, for garnish (optional)
  • Thinly sliced green onions, for garnish (optional)

Combine the pork, bread crumbs, garlic powder, red pepper, and egg in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls. Brown lightly in a nonstick skillet before spraying a slow cooker with nonstick cooking spray. Add the meatballs. In a small bowl, whisk together the ginger, tamari sauce, barbecue sauce, and fruity Asian sauce; pour over meatballs. Gently stir to coat.

Cover and cook on low until meatballs are cooked through, 2 to 3 hours. Serve sprinkled with sesame seeds and green onions, if desired.

  • Yields: 8 servings
  • Preparation Time: 30 minutes, plus slow cooking time
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.