These Asian-inspired meatballs are quickly browned in the oven, then coated in an irresistible sweet and spicy Sriracha sauce and finished in the slow cooker. These are the ultimate party meatballs!
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Natalie says: “I just made this recipe for a party this weekend and they were such a hit!!!”
This post is in partnership with Kroger
People Love the Sweet and Spicy Flavor of These Meatballs!
I’ve seen recipes for jelly-sauced meatballs for years, and at every party they seem to always be the center of appetizer-ing attention. This Asian-inspired slow cooker meatball recipe kicks that ketchup and jelly combination up a notch or three, depending on your penchant for their tangy Sriracha taste.
My recipe starts with homemade meatballs flavored simply with soy sauce, green onion, garlic and cilantro. (If you’re cilantro-averse, you can certainly leave it out.)
For the sauce (this recipe makes about 2 cups) I took the traditional notion of combining sweet jelly with ketchup to make our base. But this is where we take a turn to the Asian aisle of the store and load up on Kroger’s Sriracha flavored ketchup. I only recently discovered it and my husband and I both became immediate fans of its sweet and spicy bite.
You can serve the finished meatballs straight from the slow cooker or garnish and present in a bowl or as passed apps that are stab-with-a-toothpick ready.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Ground pork — The extra fat in ground pork makes these meatballs extra flavorful, plus I find that pork pairs better with Asian-inspired aromatics like ginger and cilantro. (You could likely achieve a similar flavor and texture with a lean ground beef though.)
- Egg yolk — I use just one egg yolk to bind these little rounded pork jewels because I feel like the whole egg makes them just a bit loose to hold together.
- Soy sauce — If you’re sensitive to salt, feel free to use a reduced sodium soy sauce.
- Fresh aromatics — A blend of fresh ginger, garlic, green onion, and cilantro give the meatballs TONS of flavor.
- Panko breadcrumbs — To keep the Asian vibe flowing, I use panko breadcrumbs because they’re lighter and crisper than regular bread crumbs and come out far less gummy when rolling.
- Ketchup — I toned down the heat a bit by mixing the Sriracha ketchup with regular for those guests who prefer a milder but still flavorful bite. But if you’re into the Sriracha flavor like we are, go ahead and use just the Sriracha ketchup rather than a mix with regular ketchup. The Sriracha flavor isn’t hot per se, but comes on and lingers after the first bite. Personally, it’s my favorite part of eating these little buggers.
- Pepper jelly — I used Private Selection Red Pepper Jelly.
- Brown sugar — You need a little sweetness in the salt to balance out all of the savory going on.
- Sesame oil — Adds richness and depth to the sauce.
How to Make Sriracha Meatballs in the Slow Cooker
- Mix and shape the meatballs. Meatballs are easy to overwork when using a spoon, so I like to go in with my hands to mix everything together.
- Chill to firm up. My meatballs tend to fall apart whenever I skip the 30-minute chill time, so definitely pop them into the fridge before browning.
- Brown on the top rack in the oven. I prefer to bake these meatballs rather than frying because it’s simply easier and less of a clean-up. And I’m all about less clean-up! Browning the meatballs helps them hold their shape in the slow cooker and prevents them from falling apart. Plus, this step adds so much flavor.
- Slow cook in the sauce. Whisk together the sauce and pour it into the slow cooker. Arrange the browned meatballs in the sauce, then slow cook on low for 4-6 hours.
Recipe FAQs
If you’re not into making homemade meatballs, or simply don’t have the time, you could certainly purchase frozen meatballs from the freezer case or pre-made from the meat counter but they won’t have the same Asian flavor through and through, but thanks to this killer sauce, you just might find that perfectly okay.
Yes, you can freeze the meatballs plain or in the sauce. Baked then frozen meatballs are easily reheated in the oven and are great for throwing together last-minute meals or appetizers.
Yes, this recipe is forgiving in that regard. Just make sure your Crockpot is large enough to fit 70 to 80 meatballs before doubling the recipe!
Serving Suggestions
These sweet and spicy meatballs make for a pretty fantastic appetizer all on their own, but you can totally make a meal out of them, too! Here’s how:
- Main: Soba Noodles with Sriracha Meatballs
- Salad: Crunchy Asian Cucumber Watermelon Salad or Asian Slaw
- Starchy Side: Fluffy Coconut Rice
- Side: Sweet and Sour Asian Pickled Cucumbers
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Slow Cooker Sriracha Meatball Recipe
Ingredients
For the meatballs:
- 1 pound ground pork
- 1 egg yolk , whisked
- ¼ cup soy sauce
- 1 tablespoon fresh ginger , grated or finely minced (about 1-inch knob)
- 2 cloves garlic , pressed or finely minced
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped green onion . about 3 green onions
- ¼ cup fresh cilantro leaves , minced
- ½ cup panko bread crumbs
For the meatball sauce:
- ¾ cup Kroger Sriracha ketchup *
- ¼ cup regular ketchup
- 1 10- ounce jar pepper jelly
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- Green onion and sesame seeds for garnish
Instructions
- Combine the meat mixture, then chill. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil or parchment paper.
- Scoop and roll the meatballs. Use a small scoop or spoon to form ½-inch balls and gently roll between your palms and place on the baking sheet.
- Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
- Make the sauce. In a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil.
- Slow cook until done. Pour the sauce over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.
- Serve. Garnish with chopped green onion and sesame seeds and serve.
Notes
Nutrition
More Meatball Appetizers That Serve a Crowd
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Jess
Hello!
Can you make these in advance and freeze uncooked?
Ashley @ Foodie Crush
You bet!
Laura
How long in the insta pot? I missed where you gave that info.
Android App Development Service
Amazing article thanks or sharing..
Connie
1/2 inch balls? Is that correct? That’s teeny tiny.
Natalie
I just made this recipe for a party this weekend and they were such a hit!!! I cheated and used the Trader Joe’s frozen party meatballs, but your sauce made them so much better than any recipe I have tried with them before. Thank you so much!
leah
I made these for a party , made them a week early and froze them (no sauce). When I needed them I took out and dropped them in the crock pot w the sauce , perfect . Everyone loved them. I used mango pepper jelly , mmmmmmm good. Thanks I will make these again for sure.
Leah oliveira
erin
don’t have a slow cooker. Could I make them in on oven or on the stove top? Suggestions?
Chimere
These were excellent! My only complaint is that the soy added to the meat (1/4 cup) seemed to be to much for my liking and made them a little salty. Next time I’ll add just a few tbsps or just omit it altogether since the sauce has more than enough flavor. Thank you!
Net worthier
These really look fantastic.
Kailey l
Ok the way this recipe was written made it a little confusing as to how much sauce is needed for the pork…i added 1/2 cup and seems like wayyy too much:\ had to drain some out…i looked again and m guessing the 1/4 cup was meant for ground pork and1/2 cup mean for . please make the sauce and pork directions seperate and more clear. Otherwise great recipe!
Kailey l
And*** i meant how much SOY SAUCE IS NEEDED
Katy A.
The flavor of the meatballs and sauce was fantastic….changes I would make next time(and there will be a next time) half pork, half beef and I would use a whole egg, not just the yolk.
Sandi
The date on this post is 12/26. It would have been great for our New Year festivities. But didn’t hit the web until today! Gonna try it anyway, it sounds delicious! I usually do soy sauce and orange juice with meatballs. I think this is kicking it up a notch!
I like your idea of soy and orange, Sandi, such great flavors! Yes, the post went live on 12/26, but it’s tasty all year long.
Neesha
Considering i dont eat pork will this still be good to try using ground beef?
Hi Neesha, sure, you could certainly substitute with ground beef.
Kay Anderson
Hi Heidi,
Did you use the IP just for photographing? The only directions are for slow cooker.
Thanks for clarifying.
Sue Heston
I can’t buy sriracha sauce or sriracha ketchup here nor the red pepper jelly. Are there any substitute ingredients . I live in Spain
Sabrina B.
love these flavors in meatballs! Great tip, by the way on egg yolk only, I agree! Thank you for sharing this!
Nora
We don’t eat pork. Do you think these would be good with ground turkey? I assume the time in the slow cooker would probably have to be adjusted so the meatballs aren’t too dry.
Sara @ Last Night's Feast
This looks amazing!
Yolonda J. Washington
Looks delicious!
Lara
So these are on my to-cook list. I don’t have a Kroger near me and have never seen sriracha ketchup. Could I combine sriracha and regular ketchup and if so, what measurements do you recommend?
Hi Lara, I would start with the same amount of ketchup and add 1 teaspoon of Sriracha and up the amount by 1 teaspoon at a time to taste. Enjoy!!