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SLOW
COOKER RECIPE: Glazed Garlic Ginger Meatballs
½-cup dry bread crumbs
1-small onion, grated
1-egg
¼-cup fresh coriander or parsley, chopped
¼-cup soy sauce
1-tbsp minced gingerroot (1-tsp ground)
½-tsp Asian chili paste or hot pepper sauce
1-lb lean ground beef
1-lb lean ground pork
2-cups beef stock
2-tbsp liquid honey
8-cloves garlic, minced
1-14oz can sliced water chestnuts, drained
2-carrots, halved lengthwise and thinly sliced
Pinch salt
Pinch pepper
3-tbsp cornstarch
1-cup bean sprouts
In bowl, combine breadcrumbs, ¼-cup water, onion, egg, half of the coriander, half of the soy sauce, the ginger and the chili paste
Mix in beef and pork
Make into 1-inch meatballs
Bake on foil lined baking sheet in a 375*F oven until no longer pink inside, about 15 minutes
Transfer to slow cooker
Add stock, honey, garlic, water chestnuts, carrots, salt and pepper to slow cooker
Cover and cook on low for 4-5 hours or until carrots are tender
Whisk cornstarch with remaining soy sauce
Whisk into slow cooker
Cover and cook on high for 15 minutes or until glossy and thickened
Serve with sprinkled bean sprouts and remaining coriander
Makes 8 servings
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