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Prep Time:25 minsAdditional Time:1 hr 35 minsTotal Time:2 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 35 minsTotal Time:2 hrsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 35 mins
Additional Time:
1 hr 35 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundlean ground pork½cuppanko (Japanese-style breadcrumbs)1largeegg, lightly beaten3tablespoonsfinely chopped scallions (from 2 scallions), plus more for garnish¼teaspoonblack pepperCooking spray⅓cupplum sauce¼cupwater2 ½tablespoonslower-sodium soy sauce1tablespoonSriracha chili sauce2teaspoonsminced fresh ginger2tablespoonsrice vinegar, plus more to taste2cupshot cooked jasmine rice
Cook Mode(Keep screen awake)
Ingredients
1poundlean ground pork
½cuppanko (Japanese-style breadcrumbs)
1largeegg, lightly beaten
3tablespoonsfinely chopped scallions (from 2 scallions), plus more for garnish
¼teaspoonblack pepper
Cooking spray
⅓cupplum sauce
¼cupwater
2 ½tablespoonslower-sodium soy sauce
1tablespoonSriracha chili sauce
2teaspoonsminced fresh ginger
2tablespoonsrice vinegar, plus more to taste
2cupshot cooked jasmine rice
DirectionsGently 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.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.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.Serve meatballs and sauce over hot cooked rice; garnish with additional scallions, if desired.Originally appeared: Cooking Light
Directions
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.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.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.Serve meatballs and sauce over hot cooked rice; garnish with additional scallions, if desired.
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.
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.
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.
Serve meatballs and sauce over hot cooked rice; garnish with additional scallions, if desired.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)415Calories12gFat47gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
