Asian Inspired Pork Meatballs

for the meatballs you will need:
1 garlic clove minced
1/4 cup green onions,chopped finely
2 tablespoons sweet chili sauce
3 tablespoons soy sauce
1/4 cup day old bread, cut up very finely
1 tablespoon minced ginger
1/2 tsp white pepper
1 lb lean ground pork
turn your slow cooker on high then.....
mix all the ingredients together in a bowl except the pork...let the liquid soak into the bread crumbs


form meatballs and then put into fridge

for the sauce you will need
16 oz grape jelly
14 oz ketchup
12 oz water
1/4 cup sweet chili sauce
1/4 cup soy sauce
1tablespoon of corn starch
enough water to make a slurry
mix all in hot crockpot.. bring to a boil...add meatballs(since using lean pork, no need to brown meatballs) bring back up to boil..turn down and cook for approx 3-5 hours.

15-30 minutes before you want to eat, mix the slurry into crockpot to thicken

Awesome looking meatballs, sounds great.

But.....I'm really impressed with that rice. Perfection. Looks so fluffy, every grain is individual, good seperation, no starchy goo, veggies look crisp and ready to pop, impressive. Very nice rice!!

Very, very nice, Bam!

I love that mixture of grape jelly and chili sauce - it sounds weird, but when the meat cooks in it a long time, it's absolutely delicious!

I like your additions to the sauce even more!

Lee

The sweet chili sauce ...mmmmmm.. fab Jeff.. yummy even..

I made a recipe for Asian Meatballs that I found in Taste of Home magazine.
http://www.tasteofhome.com/recipes/asian-meatballs/print

Mine were very easy and delicious (wonderful with the white sauce!) and when I went to post this, I found Bam's recipe.

I'm trying his next!

Lee

Taste of Home Asian Meatballs

Ingredients

• 2 green onions, finely chopped
• 1 teaspoon butter
• 1 egg, beaten
• 3 tablespoons soy sauce
• 1/2 cup dry bread crumbs
• 1/4 cup finely chopped water chestnuts
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 pound Jimmy Dean® Premium Pork Sausage Roll
• 1 tablespoon sesame seeds, toasted
• SAUCE:
• 1/3 cup mayonnaise
• 1 tablespoon rice vinegar
• 1-1/2 teaspoons prepared wasabi

Directions

• In a small skillet, saute onions in butter until tender. Transfer to
• a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts,
• garlic and ginger. Crumble sausage over mixture and mix well.
• Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at
• 350° for 15-20 minutes or until a thermometer reads 160°;
• drain. Sprinkle with sesame seeds.
• Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs