Sticky Asian Meatballs
Sticky Asian Meatballs are sweet and a little bit spicy. Serve these meatballs over rice, with some steamed or roasted vegetables on the side.
Servings: 6
Calories: 473kcal
Ingredients
- 2 pounds frozen meatballs
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- ¾ cup low-sodium soy sauce
- 4 garlic cloves minced
- 1-4 tablespoons chili paste adjust as desired for more heat
- 2 green onions sliced thin, for serving
- ½ teaspoon sesame seeds OPTIONAL
Instructions
SLOW COOKER DIRECTIONS
- Place the meatballs in the crock-pot. In a small bowl, stir together the brown sugar and cornstarch. Add the soy sauce, chili paste, and garlic to the sugar mixture and stir to combine.
- Pour the sauce over the meatballs and stir well to coat all of the meatballs with sauce. Cook on HIGH for 2-3 hours or on LOW for 4-5 hours.
- Stir again to ensure that all of the meatballs are well coated with sauce. Sprinkle with green onions and sesame seeds before serving, if desired.
STOVE-TOP DIRECTIONS
- Place the meatballs in a large deep-sided skillet. In a small bowl, stir together the brown sugar and cornstarch. Add the soy sauce, chili paste, and garlic to the sugar mixture and stir to combine.
- Pour sauce over the meatballs and stir well to coat all of the meatballs with sauce. Bring the sauce to a boil and immediately reduce the heat to low and cover with a lid.
- Cook for 20-30 minutes or until the meatballs are heated through, stirring occasionally. Sprinkle with green onions and sesame seeds before serving, if desired.
Nutrition
Calories: 473kcal | Carbohydrates: 16g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 1238mg | Potassium: 620mg | Fiber: 1g | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg