Slow Cooker Asian Pork Meatballs with Pineapple

Today, I am super excited to share one of my favorite recipes with you – Asian Pork Meatballs with Pineapple, made in the slow cooker!

Course Appetizer, Main Course

Cuisine American

Keyword Pork Meatballs

Prep Time 15

Cook Time 8 15

Servings meatballs

Calories 102kcal

Author Dana DeVolk

Equipment

slow cooker

Ingredients

For the meatballs:

1 & 1/2 pounds ground pork
1/3 cup panko bread crumbs
1 large egg
3 cloves garlic minced
2 teaspoons fresh grated ginger
3 scallions thinly sliced, green part only
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
20 ounce can pineapple chunks undrained

For the sauce:

1/2 cup sweet chili sauce
1/4 cup beef broth
1/4 cup hoisin sauce
1 tablespoon low sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sesame oil

Instructions

Preheat the oven to 425°F. Line a sheet tray with parchment paper.
In a large bowl, mix together the pork, bread crumbs, egg, garlic, ginger, scallion, sesame oil, salt, and pepper until well combined. I like to use my hands for this.
1 & 1/2 pounds ground pork, 1/3 cup panko bread crumbs, 1 large egg, 3 cloves garlic, 2 teaspoons fresh grated ginger, 3 scallions, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Portion the meatballs into 1.5 tablespoons and roll them into a ball with your hands. Place on the prepared sheet tray, not touching.
Bake for 15 minutes until they are lightly golden on the tops.
Place the meatballs into the body of a 6-quart slow cooker.
Add the pineapple with the juice.
20 ounce can pineapple chunks
In a medium bowl, whisk together the sweet chili sauce, broth, hoisin, soy sauce, vinegar, and sesame oil.
1/2 cup sweet chili sauce, 1/4 cup beef broth, 1/4 cup hoisin sauce, 1 tablespoon low sodium soy sauce, 1 teaspoon rice wine vinegar, 1/4 teaspoon sesame oil
Pour the sauce into the slow cooker and stir everything gently to combine.
Place over low heat for 6-8 hours or on high for 2-4 hours. Stir every so often so nothing burns on the sides.
Optional, if you would like a thickened sauce, during the last hour of cooking whisk together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour into the slow cooker while stirring, place on high heat. Make sure to stir every 15 minutes. Serve as an appetizer or over rice as a main dish.

Notes

Use Fresh Ingredients: Fresh ginger and garlic make a big difference in flavor.
Don’t Overmix: When mixing the meatball ingredients, be gentle to keep the meatballs tender.
Preheat Your Oven: Make sure your oven is fully preheated before baking the meatballs for even cooking.
Line Your Baking Sheet: Use parchment paper to prevent sticking and make cleanup easier.
Taste Your Sauce: Adjust the seasoning of the sauce to your liking before adding it to the slow cooker.
Serve with Rice: For a complete meal, serve the meatballs over steamed rice.

Nutrition