Flavored with hoisin sauce, Asian chile-garlic sauce, soy sauce, and rice vinegar, these delicious meatballs are a perfect balance of hot, sweet, and tangy. A six-quart slow cooker is the best choice to make this recipe because you can place the meatballs in a single layer, which helps them cook evenly and soak up the rich sauce. Serve these bite-sized meatballs with extra sauce on the side for dipping.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

20 mins
2 hrs 20 mins
32 meatballs


Ingredient Checklist


Instructions Checklist
  • Combine pork, panko, egg, chopped scallions, salt, 1 tablespoon of the oil, and 1 teaspoon of the ginger. Gently mix with hands to combine. Form mixture into 32 (1-inch) meatballs; place in a lightly greased (with cooking spray) 6-quart slow cooker. 

  • Whisk together hoisin sauce, chile-garlic sauce, vinegar, soy sauce, and remaining 1 tablespoon sesame oil and 1 teaspoon ginger. Pour over meatballs. Cover; cook on HIGH until meatballs are cooked through, about 2 hours. Using a slotted spoon, transfer meatballs to a serving platter. Garnish with sesame seeds and sliced scallions. Skim fat from sauce in cooker. Serve meatballs with sauce.