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Tangy Asian Meatballs

With a different and delicious Asian-style glaze, these meatballs are a tangy addition to any potluck meal, indoors or outdoors.

All You DECEMBER 2010

  • Yield: Serves 4
  • Cook time:5 Hours
  • Prep time:15 Minutes
  • Cost Per Serving:$2.16


  • 1 pound ground pork
  • 1/3 cup panko bread crumbs
  • 3 scallions, white and light-green parts, chopped
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1/2 cup barbecue sauce
  • 1/4 cup jarred Chinese plum sauce or duck sauce
  • 2 tablespoons hoisin sauce


1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Nutritional Information

Amount per serving
  • Calories: 419
  • Fat: 26g
  • Saturated fat: 9g
  • Protein: 23g
  • Carbohydrate: 21g
  • Fiber: 1g
  • Cholesterol: 135mg
  • Sodium: 803mg

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Tangy Asian Meatballs recipe