Asian Meatballs

• Meatballs:
• 1 1/2 pounds ground pork
• 1 tablespoon finely chopped fresh ginger
• 1/3 cup water chestnuts, finely chopped
• 1/2 small onion, finely chopped
• 1/2 small jalapeno, seeded, finely chopped (about 2 Tbsp.)
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, finely chopped (about 1 Tbsp.)
• 2 tablespoons low-sodium soy sauce
• 1/2 cup fresh bread crumbs
• 1 large egg, beaten
• Sauce:
• 1 teaspoon finely chopped jalapeno (seeds removed)
• 3 cloves garlic, finely chopped (about 1 Tbsp.)
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped fresh ginger
• 1/2 cup barbecue sauce
• 1/2 cup duck sauce
• 1/2 cup sweet and sour sauce
• 1/4 cup hoisin sauce
• 1/4 cup low-sodium chicken broth
• 4 scallions, white and light green parts, thinly sliced (about 1/3 cup)

1. Make meatballs: Preheat oven to 375u0b0F. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.
2. In a large bowl, combine all sauce ingredients except scallions, stirring well. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl. Garnish with scallions and serve.

ground pork, fresh ginger, water chestnuts, onion, fresh cilantro, garlic, soy sauce, bread crumbs, egg, garlic, fresh cilantro, soy sauce, fresh ginger, barbecue sauce, duck sauce, sweet, hoisin sauce, chicken broth, scallions

Taken from www.myrecipes.com/recipe/asian-meatballs (may not work)