Ingredients:

  • 1 lb Ground Beef (80/20 mix)
  • 1 lb Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Milk (whole or semi-skimmed)
  • 1 Large Egg, lightly beaten
  • 1 tsp Fresh Ginger, grated
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Soy Sauce (low sodium)
  • 3/4 cup Brown Sugar, packed
  • 1/4 cup Honey or Maple Syrup
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 2 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1/2 tsp Sriracha or Chili Flakes (optional)
  • 1/4 cup Cold Water
  • 2 Tbsp Cornstarch
  • 1 Tbsp Sesame Seeds, toasted (for garnish)
  • 2-3 Spring Onions (Scallions), sliced (for garnish)

Instructions:

  1. Prepare the Meatball Mixture: In a large bowl, combine the Panko breadcrumbs and milk; let stand for 5 minutes. Add the ground beef, ground pork, beaten egg, 1 tsp grated ginger, garlic powder, salt, and pepper. Mix gently until just combined. Roll the mixture into approximately 36–40 uniform meatballs (1.5 inches in diameter).
  2. Assemble the Slow Cooker: Lightly grease the inside of the slow cooker pot. Place the raw meatballs in an even layer across the bottom.
  3. Create and Add the Glaze: In a separate medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, 1 Tbsp grated ginger, and sriracha/chili flakes (if using). Pour the glaze evenly over the raw meatballs.
  4. Slow Cook the Dish: Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The sauce will be very thin at this stage.
  5. Thicken and Finish: About 20 minutes before serving, prepare the slurry by whisking together the cold water and cornstarch until smooth. Switch the slow cooker setting to HIGH. Gently stir the cornstarch slurry into the sauce.
  6. Simmer and Serve: Replace the lid and let the mixture bubble for 10–15 minutes, stirring occasionally, until the sauce has thickened to a sticky glaze consistency. Turn the slow cooker off. Garnish generously with toasted sesame seeds and sliced spring onions before serving.