Ingredients:

  • 0 lb Ground Beef (80/20 blend)
  • 5 lb Ground Pork or Sausage
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1 tsp Fresh Ginger, finely grated (for meatballs)
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Vegetable Oil (for searing)
  • 3/4 cup Soy Sauce (low sodium)
  • 1/2 cup Brown Sugar, packed
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tbsp Rice Vinegar
  • 3 cloves Fresh Garlic, minced (for glaze)
  • 1 Tbsp Fresh Ginger, finely minced or grated (for glaze)
  • 1/2 cup Water or Chicken Stock
  • 3 Tbsp Cornstarch (Cornflour)
  • 3 Tbsp Cold Water (for slurry)
  • 1 Tbsp Toasted Sesame Seeds (for garnish)
  • 3 Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, minced garlic, minced ginger, and water or stock until the sugar is dissolved. Pour this glaze base directly into the bottom of the slow cooker and set aside.
  2. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, grated ginger, garlic powder, salt, and pepper. Mix lightly using your hands until just combined, ensuring not to overmix, which can make the meatballs tough.
  3. Roll the meat mixture into approximately 1.5-inch (4 cm) balls (about 24 medium-sized meatballs).
  4. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes until lightly browned on all sides. This locks in flavour and helps them hold their shape. Carefully place the seared meatballs into the slow cooker, ensuring they are mostly submerged in the glaze.
  5. Cover the slow cooker and cook on LOW for 3.5 to 4 hours or on HIGH for 2 hours, until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  6. About 30 minutes before serving, prepare the slurry by whisking together the cornstarch and cold water in a small cup until smooth.
  7. Ladle about 1 cup (240ml) of the hot liquid from the slow cooker into the slurry mixture, whisking constantly to temper it. Pour the tempered slurry back into the slow cooker.
  8. Stir gently to combine everything. Cover and cook on HIGH for another 20–30 minutes, or until the sauce has thickened into a glossy, sticky glaze. Adjust seasoning if necessary.
  9. Transfer the meatballs and glaze to a serving dish. Sprinkle generously with toasted sesame seeds and sliced spring onions before serving over rice or as an appetizer.