Slow Cooker Asian Pork Meatballs

Deliciously seasoned slow cooker meatballs with an Asian sauce that make a perfect appetizer or perfect dinner.

Course Appetizers, Main Dishes

Cuisine Asian

Keyword Slow Cooker Asian Meatballs

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 102kcal

Preheat the oven to 425°F. Line a sheet tray with parchment paper.
In a large bowl, mix together the pork, bread crumbs, egg, garlic, ginger, scallion, sesame oil, salt, and pepper until well combined. I like to use my hands for this.
Portion the meatballs into 1.5 tablespoons and roll them into a ball with your hands. Place on the prepared sheet tray, not touching.
Bake for 15 minutes until they are lightly golden on the tops.
Place the meatballs into the body of a 6-quart slow cooker.
Add the pineapple with the juice.
In a medium bowl, whisk together the sweet chili sauce, broth, hoisin, soy sauce, vinegar, and sesame oil.
Pour the sauce into the slow cooker and stir everything gently to combine.
Place over low heat for 6-8 hours or on high for 2-4 hours. Stir every so often so nothing burns on the sides.
Optional, if you would like a thickened sauce, during the last hour of cooking whisk together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour into the slow cooker while stirring, place on high heat. Make sure to stir every 15 minutes. Serve as an appetizer or over rice as a main dish.

You can use ground beef, ground chicken, or ground turkey in place of pork or your favorite mix.
Even though there is pineapple and pineapple juice, it is not a prominent flavor unless you eat an actual piece of the pineapple. So, even non-pineapple lovers would like this dish.
Kick up the heat by adding some sriracha or your favorite hot sauce to the mix.
If serving as an appetizer, you can put it on the warm setting and serve right out of the slow cooker.
If you don’t want to add pineapple chunks, you can add ⅓ cup of pineapple juice. Or, more beef broth in place if you don’t want any pineapple at all.
Reheat in the slow cooker, stovetop, or microwave. If you did the optional thickening step, you will need to add a splash of more stock to loosen it up.
Keep in the fridge for up to 3 days, or freeze for up to 3 months.