ASIAN KUNG PAO MEATBALLS

• servings: 8
• active time: 4-6 hours on low 2-4 hou

Ingredients

24 ounces (680 g) frozen meatballs (can use chicken, turkey, beef, or pork meatballs)

½ cup (125 g) hoisin sauce

¼ cup (60 ml) unseasoned rice vinegar

¼ cup (85 g) honey

¼ cup (60 ml) low-sodium soy sauce

3 cloves garlic, minced

2 tablespoons (18 g) cornstarch

¼ to 1 teaspoon crushed red pepper flakes, to taste

1 cup (100 g) sliced green onions (for garnish)

Directions

1. Place the frozen meatballs in the bottom of the slow cooker.

2. In a small mixing bowl, mix together the hoisin sauce, rice vinegar, honey, soy sauce, garlic, and cornstarch. Pour the sauce mixture over the meatballs and stir to coat the meatballs.

3. Cover the slow cooker. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours, until the meatballs are hot and the sauce has thickened a little bit and coats the meatballs nicely.

4. Toss the green onions with the meatballs or sprinkle them over right before serving.

Notes

These can be served either as an appetizer or as a main dish. To serve as a main dish, cook up some white or brown rice and steam or stir-fry a bag of frozen stir-fry vegetables. Mix the cooked vegetables into the meatballs right before serving, and then spoon the meatballs and vegetables over the rice.

Serves: 8 | Cook Time: 4 to 6 hours on LOW or 2 to 4 hours on HIGH | Slow Cooker Size: 5-quart (4.7-L)