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Crock Pot Asian Meatballs
Take your favorite foods to a new region with just a little variation!
Well fans, I told you I made variations to two of my recipes and I finally have a minute to share. I’ve been trying to do some Asian-inspired dinners that don’t involve me picking up the phone and ordering fried, fried, sauced and steamed. I also wanted this dish to still be kid-friendly for picky eaters. So I took my favorite crock pot sassy meatballs and changed it’s regional origin!
You can add many different vegetables to this dish, like the pea pods and shredded carrot that I chose, but also try water chestnuts, bamboo shoots, baby corn, or bean sprouts for even more interesting textures and authentic cuisine.
Start by making your own meatballs using 1 lb beef, 1 lb turkey, 2 eggs, 2 cloves minced garlic and 1/2 c. panko breadcrumbs. Do not bake them like you would with the sassy meatballs, you can actually cook the meatballs directly in the sauce for a softer finish to the meat.
Crock Pot Asian Meatballs
serves 6-8
2 lb. meatballs (see above recipe or buy frozen ones)
8 oz. grape jelly
1 jar Heinz chili sauce
1/2 lb. snow peas or sugar snap peas
1 c. shredded carrot (bagged or hand-grated)
1 T. soy sauce
1 T. roasted sesame seeds
Put all solids into the crockpot. Mix jelly, soy sauce and chili sauce together and then pour into crockpot. Cook 4-6 hours on low. Serve over noodles or rice and top with sesame seeds.
