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Tangy Asian Meatballs

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“This is a recipe f rom the magazine "All You". It is meant to be cooked in a slow-cooker, but may be pan fried also if you do not own a slow cooker. I changed it slightly when I tried it, and substituted ground turkey for the pork. Here is the original recipe as published.”
READY IN:
3hrs 15mins
SERVES:
4
YIELD:
10-12 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
  2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
  3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

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