Tangy Asian Meatballs

• 1 lb ground pork
• 1/3 cup panko breadcrumbs, bread crumbs
• 3 scallions, white and light-green parts, chopped
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup barbecue sauce
• 1/4 cup jarred chinese plum sauce
• 2 tablespoons hoisin sauce

1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

ground pork, breadcrumbs, scallions, egg, soy sauce, fresh ginger, garlic, barbecue sauce, hoisin sauce

Taken from www.food.com/recipe/tangy-asian-meatballs-445307 (may not work)