by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand2 pounds ground beef Ask a question about this ingredient
1 medium onion, finely diced (2 T reserved for sauce) Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1.5 cups panko Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
fresh grated ginger (about the size of a garlic clove) Ask a question about this ingredient
salt/pepper Ask a question about this ingredient
1/4 cup Sriracha sauce Ask a question about this ingredient
1 pint (about 2 cups) peach jam Ask a question about this ingredient
2 tablespoons prepared horseradish Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
3 tablespoons corn starch Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
Combine beef, onion, garlic, panko, 1 T soy sauce, ginger, salt and pepper. Roll into meatballs. In a skillet, with a splash of oil, brown on each side.
Ask a question about this stepCombine remaining ingredients in a slow cooker and whisk to combine. Add meatballs. Add enough water to cover.
Ask a question about this stepHeat on high for 4 hours, or all day on low. Serve.
Ask a question about this stepQuick method: Cook meatballs all the way through in skillet (versus just browning). Bring sauce to a boil in saucepan, add meatballs to coat. Serve.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Yum - these sound perfect for a retro cocktail party :)