Spicy Asian-Style Slow Cooker Meatballs
These easy slow cooker meatballs take just a few minutes of prep time, and they make a delicious entree or appetizer.
Ingredients
- 2 pounds frozen beef meatballs
- 1/3 cup hoisin sauce
- 1/3 cup water
- 4 tablespoons apricot preserves
- 6 green onions
- 3 tablespoons vinegar
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil or regular Asian sesame oil
- 1 teaspoon ginger paste or ground ginger
- 1 teaspoon garlic chili paste, or to taste, optional
- 1 teaspoon cornstarch
Instructions
- Put the frozen meatballs in the slow cooker insert.
- Slice the green onions thinly, separating the white/light green and the dark green. Refrigerate the sliced dark green tops.
- In a small bowl or large measuring cup, combine the white and light green sliced green onions with the remaining ingredients; stir to blend.
- Pour the sauce over the meatballs. Stir to coat all of the meatballs.
- Cover and cook on LOW for 4 to 6 hours, stirring occasionally, or until the meatballs are hot and the mixture is bubbly. Add about half of the reserved sliced green onion tops.
- Serve garnished with the remaining sliced green onion tops.
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