Asian Meatballs

Photo: Mark Thomas; Styling: Gerri Williams
Asian Meatballs are a fun and flavorful way to kick off Christmas dinner. Mix in fresh snap peas for more color and crunch.

Yield:

48 meatballs (serving size: 2 meatballs)

Recipe Time

Prep: 40 Minutes
Cook: 4 Hours

Nutritional Information

Calories 122
Fat 7 g
Satfat 2 g
Protein 6 g
Carbohydrate 10 g
Fiber 0.0 g
Cholesterol 29 mg
Sodium 288 mg

Ingredients

Meatballs:
1 1/2 pounds ground pork
1 tablespoon finely chopped fresh ginger
1/3 cup water chestnuts, finely chopped
1/2 small onion, finely chopped
1/2 small jalapeño, seeded, finely chopped (about 2 Tbsp.)
2 tablespoons chopped fresh cilantro
3 cloves garlic, finely chopped (about 1 Tbsp.)
2 tablespoons low-sodium soy sauce
1/2 cup fresh bread crumbs
1 large egg, beaten
Sauce:
1 teaspoon finely chopped jalapeño (seeds removed)
3 cloves garlic, finely chopped (about 1 Tbsp.)
1 tablespoon chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon finely chopped fresh ginger
1/2 cup barbecue sauce
1/2 cup duck sauce
1/2 cup sweet and sour sauce
1/4 cup hoisin sauce
1/4 cup low-sodium chicken broth
4 scallions, white and light green parts, thinly sliced (about 1/3 cup)

Preparation

1. Make meatballs: Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.

2. In a large bowl, combine all sauce ingredients except scallions, stirring well. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl. Garnish with scallions and serve.

Note:

December 2012