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Asian Five-Spice Meatballs Recipe

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This recipe for Asian Five-Spice Meatballs is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs ground meatloaf mix (beef, pork and veal)
1 cup panko bread crumbs
2 eggs, lightly beaten
3 scallions, sliced, plus more for garnish
2 Tbsp finely chopped ginger root
1 tsp onion powder
1 tsp Chinese five-spice powder
1 Tbsp reduced-sodium soy sauce
1 cup beef broth
1/2 cup ketchup
1 can (8 oz) tomato sauce
3 Tbsp rice vinegar
3 cups cooked white rice
Directions:
Directions:
Coat slow cooker bowl with nonstick cooking spray.

In a large bowl, combine meatloaf mix, panko, eggs, scallions, ginger, onion powder, five-spice powder and soy sauce. Form into 12 meatballs, about 1/3 cup of mixture for each.

Combine beef broth, ketchup, tomato sauce and vinegar. Pour into slow cooker; place meatballs in bottom in a single layer. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Serve with rice and garnish with sliced scallions.
Personal Notes:
Personal Notes:
Makes 6 servings. Prep: 20 minutes. Slow Cook: HIGH 6 hours, LOW 8 hours.

Variation: Turn It into an Asian-Inspired Meatloaf
Reduce panko to 3/4 cup; shape meat mixture into a 7 x 4-inch loaf. Set aside 2 Tbsp of the ketchup mixture and pour remainder into slow cooker. Place meatloaf on top and spread with reserved ketchup mixture. Instead of rice, serve with cooked Chinese egg noodles and steamed snow peas.

 

 

 

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