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Andrew Fowler

Crockpot Kung Pao Meatballs

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground pork
  • 1/3 cup plain breadcrumbs
  • 1/4 cup water for meatballs
  • 1 large egg
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1 tsp neutral oil for sheet pan
  • 1 cup low-sodium chicken broth
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp packed brown sugar
  • 1 tbsp hoisin sauce
  • 1/2 tsp crushed red pepper flakes
  • 1 red bell pepper cut into 3/4-inch pieces
  • 1 celery stalk cut into 1/4-inch slices
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 tsp toasted sesame oil
  • 1/3 cup unsalted dry-roasted peanuts roughly chopped

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Mix breadcrumbs with meatball water; gently fold in pork, egg, ginger, salt, and garlic powder. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 160°F.
  2. Meanwhile, simmer broth, soy sauce, vinegar, brown sugar, hoisin, and pepper flakes 2 minutes. Transfer hot sauce and meatballs to a 4-quart slow cooker.
  3. Cover; cook on HIGH 90 minutes. Fold in pepper and celery. Whisk cornstarch with slurry water; gently stir into sauce.
  4. Cover; cook on HIGH 30 to 40 minutes more until vegetables are tender-crisp, sauce glossy, and centers reach 165°F.
  5. Turn off cooker; gently fold in sesame oil and peanuts. Serve about 3 meatballs per appetizer portion with sauce and vegetables.