Crock Pot Asian Meatballs

• Gluten free

• Meat

  • 1 lb Ground meat

• Produce

  • 3 Garlic cloves
  • 2 Green onions
  • 1/3 cup Onions

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1 Pepper, fresh ground
  • 1/2 tsp Salt
  • 1 Sesame seeds
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup White wine vinegar

• Drinks

  • 2 cups Pineapple juice

• Liquids

  • 3/4 cup Water

Found on diethood.com

Description

Ingredients

• 1-pound ground meat (I used beef, but you can also use pork, chicken, or turkey)
• ⅓-cup diced onions
• 3 garlic cloves, minced
• 1 tablespoon cornstarch
• ½ teaspoon salt
• fresh ground pepper, to taste
• 1 egg
• 2 cups pineapple juice
• 3 tablespoons cornstarch
• ¾ cup water
• 2 tablespoons low sodium soy sauce
• ⅓ cup white wine vinegar
• ¼ cup sugar
• 2 green onions, sliced diagonally, for garnish
• sesame seeds, for garnish

Directions

• Preheat broiler.
• Line a baking sheet with foil, lightly grease with cooking spray and set aside.
• In a mixing bowl combine ground meat, onions, garlic, cornstarch, salt, pepper, and egg; mix until thoroughly incorporated.
• Shape the mixture into 1-inch balls and place on previously prepared baking sheet.
• Broil for 5 minutes, or until meatballs are lightly browned on all sides.
• In a saucepan whisk together pineapple juice, cornstarch, water, soy sauce, vinegar, and sugar; whisk until thoroughly combined.
• Set over high heat and bring to a boil; lower heat to a simmer and continue to cook until thickened, about 7 minutes.
• Remove meatballs from broiler and transfer to the crock pot.
• Pour prepared sauce over the meatballs.
• Cover and cook on LOW for 2.5 hours, or on HIGH for 1.5 hours.
• Garnish with green onions and sesame seeds.
• Serve over rice or noodles.
• If serving as an appetizer, keep meatballs in the crock pot and set the crock pot on WARM.

Nutrition