Slow Cooker Honey Glazed Pork Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g .5 cup Milk, nonfat (skim milk) 32 oz Ground Pork 1 large Egg, fresh, whole, raw 3 serving Onions, yellow, raw 1 oz. 3 serving Garlic - minced (1 tsp) (by ELLERCADE) 1.5 cup (8 fl oz) Chicken Broth .063 cup Cornstarch .25 cup Honey 2 tbsp Kikkoman Low Sodium Soy Sauce 2 tbsp Ketchup, Heinz .66 tbsp Braggs Apple Cider Vinegar
For meatballs:
½ cup panko break crumbs
½ cup milk
2 pounds lean ground pork
1 egg
¼ cup diced yellow onion
2 cloves minced garlic
¼ cup fresh chopped herbs (I used sage, parsley, rosemary and thyme)
For sauce:
1½ cups chicken broth
1 tablespoon cornstarch + 1 tablespoon water (whisked together until
smooth)
¼ cup honey
2 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons apple cider vinegar
Instructions
1. Line a large cookie sheet with aluminum foil
2. Stir together breadcrumbs and milk and let sit for 5 minutes
3. Add to ground pork in bowl along with remaining meatball ingredients
4. Use hands to mix until combined well but do not overwork
5. Use hands to form 12 evenly sized meatballs (I use an ice cream scooper to measure)
6. Place on foil lined baking sheet and place under broiler in oven for 58 minutes, watching closely until they
are lightly browned
7. Transfer to slow cooker
8. Whisk together sauce ingredients and pour over meatballs
9. Cook on high for 23 hours or low for 46 until meatballs are fully cooked
Notes
For saucier meatballs double the sauce ingredients
If the sauce is too thin after cooking it can be transferred to a saucepan and brought to a boil for 35 minutes
while whisking in additional cornstarch slurry (cornstarch + water in equal amounts) until desired thickness is
reached
I cooked these on high in a 4 quart slow cooker for 3 hours
Recipe by Slow Cooker Gourmet at https://slowcookergourmet
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NEWYORKJG.
½ cup panko break crumbs
½ cup milk
2 pounds lean ground pork
1 egg
¼ cup diced yellow onion
2 cloves minced garlic
¼ cup fresh chopped herbs (I used sage, parsley, rosemary and thyme)
For sauce:
1½ cups chicken broth
1 tablespoon cornstarch + 1 tablespoon water (whisked together until
smooth)
¼ cup honey
2 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons apple cider vinegar
Instructions
1. Line a large cookie sheet with aluminum foil
2. Stir together breadcrumbs and milk and let sit for 5 minutes
3. Add to ground pork in bowl along with remaining meatball ingredients
4. Use hands to mix until combined well but do not overwork
5. Use hands to form 12 evenly sized meatballs (I use an ice cream scooper to measure)
6. Place on foil lined baking sheet and place under broiler in oven for 58 minutes, watching closely until they
are lightly browned
7. Transfer to slow cooker
8. Whisk together sauce ingredients and pour over meatballs
9. Cook on high for 23 hours or low for 46 until meatballs are fully cooked
Notes
For saucier meatballs double the sauce ingredients
If the sauce is too thin after cooking it can be transferred to a saucepan and brought to a boil for 35 minutes
while whisking in additional cornstarch slurry (cornstarch + water in equal amounts) until desired thickness is
reached
I cooked these on high in a 4 quart slow cooker for 3 hours
Recipe by Slow Cooker Gourmet at https://slowcookergourmet
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NEWYORKJG.
Nutritional Info Amount Per Serving
- Calories: 3,342.7
- Total Fat: 197.8 g
- Cholesterol: 1,048.3 mg
- Sodium: 3,741.5 mg
- Total Carbs: 131.4 g
- Dietary Fiber: 2.7 g
- Protein: 251.0 g
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