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Asian Five-Spice Meatballs

Asian Five-Spice Meatballs

Nutrition Facts
  • cal. (kcal) 450
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: on HIGH for 6 hours or LOW for 8 hours
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by 3 people
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Ingredients

  • 1 1/2 pounds ground meatloaf mix (beef, pork and veal)
  • 1 cup panko bread crumbs
  • 2 eggs, lightly beaten
  • 3 scallions, sliced, plus more for garnish
  • 2 tablespoons finely chopped ginger root
  • 1 teaspoon onion powder
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon reduced-sodium soy sauce
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 1 can (8 oz) tomato sauce
  • 3 tablespoons rice vinegar
  • 3 cups cooked white rice

Directions

  1. Coat slow cooker bowl with nonstick cooking spray.
  2. In a large bowl, combine meatloaf mix, panko, eggs, scallions, ginger, onion powder, five-spice powder and soy sauce. Form into 12 meatballs, about 1/3 cup of mixture for each.
  3. Combine beef broth, ketchup, tomato sauce and vinegar. Pour into slow cooker; place meatballs in bottom in a single layer. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  4. Serve with rice and garnish with sliced scallions.

Nutrition Information for Asian Five-Spice Meatballs

Servings Per Recipe: 6
PER SERVING: 450 cal., 19 g total fat (7 g sat. fat), 148 mg chol., 843 mg sodium, 40 g carb. (1 g fiber), 29 g pro.

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