Slow Cooker Sriracha-BBQ Meatballs
downloadEmail This Post

Slow Cooker Sriracha-BBQ Meatballs

Prep: 45 minutes
Slow Cook: 4 hours • Serves: 8

Nonstick cooking spray
1-1/4pounds ground pork
1pound ground beef
2large eggs
1medium shallot, minced
3/4cup dried breadcrumbs
1/4cup whole milk
4-1/2tablespoons sriracha chili sauce
1-1/2teaspoons kosher salt
1teaspoon garlic powder
1teaspoon paprika
1/2teaspoon ground black pepper
1-1/2cups favorite barbeque sauce
1/2cup packed brown sugar
3tablespoons fresh lemon juice
1-1/2tablespoons ground cumin

1.Preheat oven to 350°. Spray rimmed baking pan with cooking spray. In large bowl, gently mix pork, beef, eggs, shallot, breadcrumbs, milk, 2 tablespoons sriracha, salt, garlic powder, paprika and pepper until combined. Form meat mixture into 1-1/2 inch meatballs; place 1 inch apart on prepared pan. Bake 30 minutes or until browned.

2.In 5- to 6-quart slow cooker, whisk barbeque sauce, brown sugar, lemon juice, cumin and remaining 2-1/2 tablespoons sriracha. Transfer meatballs to slow cooker; cover and cook on low 4 hours or on high 2 hours. Makes about 40 meatballs.


Approximate nutritional values per serving: 

473 Calories, 18g Fat (6g Saturated), 123mg Cholesterol,
1169mg Sodium, 50g Carbohydrates, 1g Fiber, 37g Sugars, 27g Protein