Tangy Asian Meatballs

  • sugarkewb Posted: 02/14/11
    Worthy of a Special Occasion

    I used a pork/beef mixture, pan-seared the meatballs prior to slow-cooking, and added pan gravy, orange marmalade, and hot sauce to the sauce mixture. Delicious, and the ginger flavor came out even more in the leftovers the next day.

  • daradoby Posted: 12/15/10
    Worthy of a Special Occasion

    I made this recipe for a friend who just had a baby and it was rave reviews all around, even her two-year old was enjoying them. I don't normally use ground pork, but the flavor of the meatballs was great. I think I will try again with beef, since this is what I normally have on hand. The prep was very easy and I didn't make any menu modifications. However, I had forgotten this was a slow cooker recipe when I went to make it, so I ended up pan-frying the meatballs and then adding the sauce. Turned out fantastically. Served with pork fried rice and corn.

  • MarniS Posted: 12/08/10
    Worthy of a Special Occasion

    I don't have a slow cooker and I don't eat pork. I tweaked the recipe and used grass-fed beef and made in in a fry pan on the stove top. My entire family (husband, 2 1/2 year old son and myself) have enjoyed this recipe with sugar snap pea pods over brown rice twice. I have made one additional recipe and placed it in the freezer for a quick meal one night in the future. My son ate 8 1" meatballs, brown rice and peapods along with strawberries as a fruit. He couldn't get enough. Great combinations.

  • BlessingstoAll Posted: 12/02/10
    Worthy of a Special Occasion

    I don't know where to begin but this recipe was horrible. No flavor and my family couldn't eat it. Ended up throwing away. Plus, 5 hours on low was WAY TOO long. The meatballs were dry and over-cooked.

  • dandyjams Posted: 11/16/11
    Worthy of a Special Occasion

    This recipe was outstanding. The meatballs were cooked perfectly after about 4.5-5 hours. The sauce was delicious, very flavorful. I would definitely make this again; served it with brown rice and a Japanese vegetable mix.

  • megster7123 Posted: 02/17/12
    Worthy of a Special Occasion

    This was great. Super easy to make, and the meatballs were done after 3 1/2 hours, and still moist and tender. I didn't have any ginger on hand, but next time I make it I will include it because I think it would be great in this. I served with brown rice, and mixed veggies with a little soy sauce. Definitely making this again.

  • ReneeHill Posted: 04/07/13
    Worthy of a Special Occasion

    The recipe seemed promising but we found the flavor of the sauce to be too overwhelming. I won't make this again.

  • racquelfayall Posted: 06/05/13
    Worthy of a Special Occasion

    These meatballs are amazing! I baked my meatballs and heated sauce in pan on stove and then combined. Perfect! Making again this weekend!

  • Shawna76067 Posted: 03/22/12
    Worthy of a Special Occasion

    This was a great recipe, one of the few my whole family likes. I used pork stew bits instead of ground pork because my local store doesn't sell ground pork. I serve d this with rice and snow peas. My 2 1/2 yr old daughter hates rice and still ate it. It was full of flavor and really filling! I will make this again and again.

  • KristinaMS Posted: 01/15/13
    Worthy of a Special Occasion

    This was an easy recipe! The entire family, including a 16 month old, LOVED it! My only sad news is that someone put ground veal by the ground pork.. and i just grabbed one... so.. I made mine with veal. I will say that the meatballs were ABSOLUTELY amazing and buttery. I served these on brown rice, with a side of Fresh snow peas that i quickly sauted in Unsalted butter, 2 TBS of Soy Sauce, and a TBS of the Hoisin Sauce.. It was PERFECT! We will be making this recipe for years to come! Thanks!

  • shirley49 Posted: 02/13/14
    Worthy of a Special Occasion

    Sounds yummy but what kind of barbq sauce do you use?

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