• Coat slow cooker bowl with nonstick cooking spray.

  • 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.

  • 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.

  • Serve with rice and garnish with sliced scallions.

Nutrition Facts

450 calories; 19 g total fat; 148 mg cholesterol; 843 mg sodium. 40 g carbohydrates; 29 g protein;