Flavorful Crockpot meatballs are baked in the oven then cooked in a Sriracha flavored sauce for an easy slow cooker appetizer.
Prep Time 25minutes
Cook Time 2hours10minutes
Chill Time 30minutes
Total Time 3hours5minutes
Servings 36-40 small meatballs
For the meatballs:
1tablespoonfresh gingergrated or finely minced (about 1-inch knob)
2clovesgarlicpressed or finely minced
1teaspoonfreshly ground black pepper
1/4cupchopped green onionabout 3 green onions
1/4cupfresh cilantro leavesminced
1/2cuppanko bread crumbs
For the meatball sauce:
3/4cupKroger Sriracha ketchup*
1 10-ouncejar pepper jelly
Green onion and sesame seeds for garnish
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.
Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
Use a small scoop or spoon to form 1/2-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.
For 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. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.
Garnish with chopped green onion and sesame seeds and serve.
*If you can’t find sriracha ketchup at your local grocery store, I recommend starting with the same amount of ketchup and adding 1 teaspoon of Sriracha to begin. From there, you can up the amount by 1 teaspoon at a time to taste.