Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp Sriracha
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. In a large mixing bowl, combine the Panko breadcrumbs and whole milk. Let sit for 5 minutes until a thick paste (panade) forms.
  2. Add the ground beef, ground pork, minced garlic, grated ginger, chopped scallions, 1 tablespoon of soy sauce, sesame oil, and black pepper to the panade. Mix gently by hand until just combined; do not overwork the meat.
  3. Shape the mixture into 1-inch meatballs (approximately 24-28 total).
  4. Heat a skillet over medium high and sear meatballs for 2 minutes per side until a brown crust forms. They don't need to be cooked through yet.
  5. In a 6-quart slow cooker, whisk together the low-sodium soy sauce, honey, rice vinegar, and Sriracha. Carefully add the seared meatballs to the sauce.
  6. Cover and cook on Low for 3 hours until the center is no longer pink.
  7. Whisk the cornstarch and cold water into a slurry. Stir the slurry into the slow cooker liquid and continue cooking for 15 minutes until the glaze is thick and glossy.