Crock-Pot Kung Pao Meatballs

Sweet and spicy Kung Pao meatballs make a great appetizer at your next party. Or double up on the sauce and serve them over rice with some steamed or stir-fried vegetables for an easy dinner everyone will love! This recipe serves 6 as a main dish entree OR a crowd of 24 as an appetizer.

• Crock-Pot Size 5 Quart Crock-Pot
• Serves 6 
• Ingredients
  • 24 ounces frozen turkey meatballs can use chicken, beef, or pork meatballs too.
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar unseasoned
  • 1/4 cup honey
  • 1/4 cup low sodium soy sauce
  • 3 cloves garlic minced
  • 2 tablespoons corn starch
  • 1/4 - 1 teaspoon crushed red pepper flakes use as much or as little to your spiciness level
  • 1 cup green onion sliced as a garnish

  Instructions

  1. Place frozen meatballs in the bottom of a 5 quart or larger slow cooker.
  2. In a small bowl mix together the remaining ingredients except the green onion until well combined.
  3. Pour sauce mixture over meatballs and give them a quick toss to coat all the meatballs in the sauce.
  4. Cover and cook on LOW for 4 to 5 hours until the meatballs are hot and the sauce has thickened a little bit and coats the meatballs nicely.
  5. Toss the green onion with the meatballs or sprinkle over them before serving.
  6. Enjoy!