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a plain bowl of small pork meatballs in glossy dark brown sauce with cooked red pepper pieces, small celery slices and chopped roasted peanuts mixed through, with no rice, whole dried chilies, scallion garnish or toothpicks
Rachel Kim

Crockpot Kung Pao Meatballs

Keep the peanuts for the final toss so they stay crunchy against the pork meatballs and softened pepper pieces. Chinese black vinegar, soy and chile flakes give the sauce its sharp, spicy direction, with enough broth during the slow cook to keep it from turning into a thick glaze too early.
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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 the oven to 425°F and oil a rimmed sheet. Mix breadcrumbs with meatball water, then gently fold in pork, egg, ginger, salt and garlic powder. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
  2. Meanwhile, simmer broth, soy sauce, black vinegar, brown sugar, hoisin and pepper flakes in a saucepan for 2 minutes. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
  3. Cover and cook on HIGH for 90 minutes. Fold in bell pepper and celery, whisk cornstarch with slurry water and stir it gently into the sauce.
  4. Cover and cook on HIGH for 30 to 40 minutes more until the vegetables are tender-crisp, the sauce is glossy and the meatball centers reach 165°F.
  5. Turn the cooker off and gently fold in sesame oil and peanuts. Serve about 3 meatballs per appetizer portion with sauce and vegetables.