Tender, tangy, spicy, sweet--these slow-cooker meatballs might become your new go-to dish. They cook in the crock pot for only about an hour and a half, so they're a great dinner solution on days when you don't have much time for dinner prep. Consider wearing gloves when shaping the meatballs to make cleanup a cinch.

Source: Everyday Slow Cooker


Recipe Summary

2 hrs
25 mins


Ingredient Checklist


Instructions Checklist
  • Gently stir together the pork, panko, egg, scallions, and pepper in a large bowl until blended. Shape the mixture into 24 (1-inch) meatballs. Place the meatballs in a 5- to 6-quart slow cooker coated with cooking spray.

  • Stir together the plum sauce, water, soy sauce, Sriracha, and ginger in a small bowl, and pour over the meatballs. Cover and cook on HIGH until the meatballs are firm and a thermometer inserted into 3 to 4 meatballs registers 145 degrees F, about 1 hour and 30 minutes. Transfer the meatballs to a platter with a slotted spoon, reserving the sauce mixture in the slow cooker. Cover the meatballs with aluminum foil to keep warm.

  • Pour the sauce mixture through a wire-mesh strainer into a large skillet, discarding the solids. Bring the sauce mixture to a boil over high, stirring occasionally. Cook, stirring occasionally, until the glaze is reduced to about 1/3 cup, about 4 minutes. Stir in the rice vinegar. Add the meatballs to the skillet, and stir to coat. Add more rice vinegar to taste.

  • Serve the meatballs and sauce over the hot cooked rice; garnish with the additional scallions, if desired.

Nutrition Facts

1/2 cup rice, 6 meatballs, 1/4 cup sauce
415 calories; protein 28g; carbohydrates 47g; dietary fiber 2g; sugars 6g; fat 12g; saturated fat 4g; sodium 677mg; added sugar 1g.