Cooking Light
Active Time
25 Mins
Total Time
2 Hours
Yield
Serves 4 (serving size: 1⁄2 cup rice, 6 meatballs, and 1⁄4 cup sauce)

Tender, tangy, spicy, sweet—these meatballs might become your new go-to dish. They cook in the slow cooker for only about an hour and a half, so they’re a great dinner solution on days when you don’t have much time for dinner prep. Consider wearing gloves when shaping the meatballs to make cleanup a cinch.

How to Make It

1. Gently stir together pork, panko, egg, scallions, and pepper in a large bowl until blended. Shape mixture into 24 (1-inch) meatballs. Place meatballs in a 5- to 6-quart slow cooker coated with cooking spray.

2. Stir together plum sauce, water, soy sauce, Sriracha, and ginger in a small bowl, and pour over meatballs. Cover and cook on high until the meatballs are firm and a thermometer inserted into 3 to 4 meatballs registers 145°F, about 1 hour and 30 minutes. Transfer meatballs to a platter with a slotted spoon, reserving sauce mixture in slow cooker. Cover meatballs with aluminum foil to keep warm.

3. Pour sauce mixture through a wire-mesh strainer into a large skillet, discarding solids. Bring sauce mixture to a boil over high, stirring occasionally. Cook, stirring occasionally, until glaze is reduced to about 1⁄3 cup, about 4 minutes. Stir in rice vinegar. Add meatballs to skillet, and stir to coat. Add more rice vinegar to taste.

4. Serve meatballs and sauce over hot cooked rice; garnish with additional scallions, if desired.

Also appeared in: Cooking Light, September, 2021,Soups & Stews