Slow Cooker Sriracha Meatballs
Slow Cooker Sriracha Meatballs. Pork meatballs tossed in a sweet and spicy sauce. The perfect appetizer for game day!
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tablespoon ginger minced
- 1 cloves garlic minced
- 1 tablespoon low sodium soy sauce
- 2 green onions chopped (green and white parts)
- 1 cup ketchup
- 1/2 cup low sodium soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons sriracha
- 3 cloves garlic minced
Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
Add the browned meatballs and the sauce to the slow cooker, toss to coat.
Cook on high for 2-3 hours or on low for 4-6.
Garnish with chopped green onion and sesame seeds and serve.