Asian Five-Spice Meatballs

Asian Five-Spice Meatballs
Makes 6
Prep 20 m
Slow Cook on HIGH for 6 hours or LOW for 8 hours



  1. 1 of 4 Coat slow cooker bowl with nonstick cooking spray.
  2. 2 of 4 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. 3 of 4 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. 4 of 4 Serve with rice and garnish with sliced scallions.
Nutrition Information for Asian Five-Spice Meatballs
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 148 mg chol., 7 g sat. fat, 40 g carb., 450 kcal cal., 1 g fiber, 29 g pro., 843 mg sodium