Slow Cooker Sriracha Meatballs
These Slow-Cooker Sriracha Meatballs are the perfect balance of sweet, savory, and spicy! Made with pork, ginger, and garlic, they are baked until golden brown and then slow-cooked in a bold sriracha-ketchup sauce packed with flavor. Let your slow cooker do the work, and you can enjoy every deliciously saucy bite!
Ingredients
- 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)
Sauce
- 1 cup ketchup
- 1/2 cup low sodium soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons sriracha
- 3 cloves garlic, minced
Instructions
- 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.
Nutrition Information
Calories: 65kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 16mgSodium: 273mgPotassium: 87mgFiber: 1gSugar: 3gVitamin A: 57IUVitamin C: 1mgCalcium: 9mgIron: 1mg