Ingredients:

  • 700g (1.5 lbs) Ground Beef and Pork Blend (80/20 recommended)
  • 1 large Egg, lightly beaten
  • 60g (1/2 cup) Panko Breadcrumbs
  • 1 small Brown Onion, grated finely
  • 2 cloves Garlic, minced (for meatballs)
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt (fine sea salt)
  • 1/4 tsp Black Pepper
  • 240 ml (1 cup) Soy Sauce (low sodium preferred)
  • 180 ml (3/4 cup) Honey (good quality clear honey)
  • 60 ml (1/4 cup) Rice Vinegar (unseasoned)
  • 4 cloves Garlic, minced (for sauce)
  • 1 tbsp Fresh Ginger, grated
  • 1 tsp Sesame Oil (toasted)
  • 1/2 tsp Crushed Red Pepper Flakes (optional)
  • 2 tbsp (30g) Cornflour (Corn Starch)
  • 2 tbsp (30 ml) Cold Water
  • 2 tbsp Fresh Chives or Spring Onions, sliced (for garnish)

Instructions:

  1. Combine all meatball ingredients (panko, grated onion, minced garlic, parsley, salt, pepper, egg, and Worcestershire sauce) in a large bowl. Add the ground meat blend. Using lightly floured hands, mix until just combined, being careful not to overmix.
  2. Scoop and roll the mixture into uniform 1.5 oz (40g) meatballs. Arrange the formed meatballs in a single layer at the bottom of the slow cooker insert.
  3. In a separate medium bowl, whisk together all sauce ingredients: soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and chilli flakes (if using). Whisk until the honey is fully dissolved into the liquid.
  4. Gently pour the entire sauce mixture over the meatballs, ensuring they are mostly submerged.
  5. Place the lid on the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Meatballs are done when the internal temperature reaches 74°C (165°F).
  6. Prepare the slurry: In a small bowl, whisk together the cornflour (corn starch) and cold water until smooth.
  7. Turn the slow cooker to the HIGH setting. Ladle about 1 cup of the hot sauce into the slurry mixture, stirring constantly to temper it. Pour the tempered slurry back into the slow cooker and stir gently to incorporate.
  8. Replace the lid and let the sauce cook for 10–15 minutes until it has thickened into a glossy, sticky glaze.
  9. Garnish generously with sliced fresh chives or spring onions before serving over rice or as a party appetizer.