24
Sep
2018

Crock Pot Asian Meatballs

These Crock Pot Asian Meatballs are so delicious! This meatball recipe works for dinner too, add rice or noodles or eat them as is for a low carb meal!

Crock Pot Asian Meatballs are a meatball recipe with Asian flavors

Crock Pot Meatball Recipe

There are a couple of steps to making this meatball recipe, but it’s really so easy – and so healthy – you’ll be making these all the time!

So, this isn’t one of those crock pot recipes that you can dump everything into the bowl and turn it on. These meatballs do need to be baked in the oven first.

Just that one extra step…

So what’s different about these meatballs you ask? For one, there are zero breadcrumbs in these guys…none. So if you’re following a low-carb diet, you’re going to love this recipe.

There’s also napa cabbage and mushrooms stuffed inside these meatballs so you don’t even need to add a vegetable side dish, but you certainly can!

These Crock Pot Asian Meatballs don’t take long at all to put together, there’s just a few steps involved.

Cook the cabbage and the mushrooms down in a skillet, then mix in into your lean ground pork, eggs, scallions, ginger, garlic and seasonings.

Crock Pot Asian Meatballs are a meatball recipe with cabbage and mushrooms

Next form the mixture into meatballs, I used an #20 scoop to help me get them all about the same size.

Now bake the meatballs at 400 degrees for 20 minutes.

Crock Pot Asian Meatballs are a healthy meatball recipe

While the meatballs are baking you can mix up the sauce and have it ready to go…

When the meatballs come out of the oven, get them in your crock pot and pour the sauce all over the top. Toss the meatballs gently in the sauce to make sure they’re all coated.

Crock Pot Asian Meatballs are a meatball recipe that's baked then finished in a slow cooker

Cook on high for 3 hours, or on low up to 6 hours. The meatballs are already cooked at this point but letting them cook in the crock pot blends the flavors together and makes for a super tender meatball in the end.

How Do You Serve These Meatballs?

A fun way to serve these Crock Pot Asian Meatballs for dinner is on a butter lettuce leaf for a low carb option. Or you can serve them over rice or noodles!

Crock pot asian meatballs are a low carb meatball recipe for appetizers or dinner

If you’re serving these for appetizers then you can leave them right in your crock pot with toothpicks on the side. The lettuce leaves won’t wilt on you too much so that will work for appetizers too!

 

Looking For More Meatball Recipes?

Grandma’s Sunday Meatballs

Cheeseburger Meatballs

Beer and Pretzel Meatballs

Easy Chicken and Broccoli Meatballs

Zesty Mustard Glazed Meatballs

 

Print

Crockpot Asian Meatballs

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 25 meatballs
  • Category: appetizers/dinner
  • Method: crock pot
  • Cuisine: American

Description

This meatball recipe is not only delicious, but super healthy for you too! These meatballs are loaded with vegetables so dig in!


Ingredients

For the Meatballs

  • 2 tablespoons canola oil
  • 3 cups thinly shredded cabbage
  • 2 cups thinly sliced (or chopped) white mushrooms
  • 1/2 teaspoons salt
  • 1 1/2 lbs. ground pork
  • 1 egg, plus 1 egg white
  • 3 scallions, chopped fine
  • 1 inch piece of ginger, peeled and grated or 2 teaspoons of ginger paste
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon fresh ground black pepper

For the Sauce

  • 1/4 cup hoisin sauce
  • 1/2 cup barbecue sauce

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat a large skillet over medium heat and add 1 tablespoon of the canola oil.
  3. Add in the shredded cabbage and the salt.
  4. Stir and cook until wilted, about 5 minutes.
  5. Push the cabbage to one side of the skillet and add the sliced mushrooms to the other side.
  6. Cook until the mushrooms are slightly browned, then stir together with the cabbage and cook another 2-3 minutes.
  7. Remove to a plate and let cool.
  8. Put the ground pork in a large bowl then add the eggs, egg white, scallions, ginger, soy sauce, sesame oil, black pepper, and sugar and mix together.
  9. Add in the mushroom and cabbage mixture that has cooled slightly and mix in with the pork.
  10. Form the meatballs using a #20 large scoop, or make them into the size of a large golfball.
  11. Place the meatballs on a parchment lined baking sheet and bake in the oven for 20 minutes.
  12. Remove the meatballs from the oven and place in the bottom of your slow cooker.
  13. Pour the sauce all over the meatballs, making sure they’re all coated with some sauce.
  14. Set on high for 3 hours, or low for up to 6 hours.
  15. Sprinkle the meatballs with sesame seeds and place into a butter lettuce leaf for serving.

Notes

This recipe works best in a small crock pot. If you have a larger crock pot double the sauce so they don’t burn. Also, you could skip the crock pot altogether and just toss the meatballs with the sauce in a skillet for 5 minutes, then serve.

Keywords: meatball recipe, meatballs, healthy meatball recipe, low carb recipe, appetizer recipe, healthy dinner recipe, asian meatball

15 Responses

  1. Millie

    Just made the meatballs….Very tasty!
    I may try with a sherry ginger sauce because lacking some of the sauce recipe’s ingredients. But to be honest, the meatballs are very good without a sauce.

    1. Millie

      Dan, I didn’t get to try it on the meatballs because I used it up on chicken. Sorry. However, the cider sauce was very good and I think it would go nicely with the meatballs. The meatball and the cider soy glaze are keepers!

    1. Gail, you add in the mushrooms and cabbage to the bowl with the pork mixture. I updated the recipe it wasn’t real clear. Thanks for pointing that out! I hope you enjoy them!

  2. Cara

    Thank you so much for this glorious recipe. I added scallions and a tsp of 5 spice powder to boost the flavours in the sauce. Sooooo goooood

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