Slow Cooker Asian Meatballs

I have noticed that I post a lot about sweet treats, so I decided to write about a dinner meal. Earlier this week, my mom made Asian meatballs and they were so tasty and had a delicious sauce that went with them. They were so good that they were gone in a matter of days because we ate them as leftovers for lunch and dinner. They were just so good served on top of rice and with peas. 

Asian Meatballs

This recipe comes from Diane Phillips's cookbook "Slow Cooker: The Best Cookbook Ever".

Makes about 24 meatballs

Sauce Ingredients

1 cup soy sauce

2/3 cup rice wine (mirin) or dry sherry

The meatballs in the picture are not the meatballs we made,
it is from the internet (thank you internet!). 
I forgot to take a picture 😕.

2 cups chicken broth

1/2 cup white miso

1 clove garlic, sliced

2 dime-sized slices of fresh ginger

2 tablespoons cornstarch mixed with 1/4 cup water or chicken broth

Meatball Ingredients

1 pound ground turkey

1 pound lean ground pork 

2 teaspoons freshly grated ginger

1 clove garlic, minced

4 green onions, finely chopped, plus additional for garnish

1 large egg white, beaten

1/2 teaspoon hot sauce

Instructions

Put all the sauce ingredients, except the cornstarch mixture, in the insert of a 5 to 7-quart slow cooker and stir to combine. Cover and cook on high while preparing meatballs. 

Combine all the meatball ingredients in a large bowl and stir. Roll the mixture into 2-inch balls and place in the slow cooker insert. Cover and cook on high for 3 hours, until the meatballs, are cooked through and register 175F on an instant-read thermometer. 

Remove the meatballs from the sauce and transfer the sauce to a saucepan. Bring the sauce to a boil, add the cornstarch mixture, and bring it back to a boil. 

Serve the sauce with the meatballs, and garnish with the additional green onions. Enjoy your meal!