Asian Meatballs

Ingredients

Meatballs
  • 1 pound ground pork 
  • 1 pound ground beef
  • 2 teaspoons sesame oil
  • 1 cup Panko
  • 1/2 teaspoons ground ginger
  • 2 eggs, lightly beaten
  • 3 teaspoons garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly
  • optional garnish: toasted sesame seeds, sliced scallions
Sauce
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger

Instructions

Meatballs
  1. Preheat oven to 400F and line a large baking sheet with foil. Spray with nonstick spray.
  2. In a large bowl, mix together meatball ingredients until well-combined. 
  3. Using hands, roll meat into balls 1.5 inch balls and place onto prepared baking sheet. 
  4. Bake meatballs for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Sauce
  1. While the meatballs are baking, whisk together all of the sauce ingredients until blended.
  2. Once meatballs have finished cooking, combine meatballs and sauce in a crockpot. Keep meatballs on low until ready to serve. 
  3. Enjoy warm, and sprinkle with additional garnishes if desired. 

Thanks to the original recipe found here.

Slow Cooked Chicken Tikka Masala

Ingredients

  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, pressed 
  • 1 (29 oz.) can of tomato sauce
  • 1 tablespoon Garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin 
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 tablespoons olive oil
  • 2 bay leaves

30 Minutes Before Serving

  • 1 cup / 250 ml heavy cream (or coconut milk)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Lightly spray crockpot with nonstick cooking spray olive oil. 
  2. In a large crock-pot, combine all ingredients through olive oil. With a large large spatula, stir to combine.
  3. Place two bay leaves on top of the mixture.
  4. Cover and cook 8 hours on low or 4 hours on high.
  5. Once cooked, in a small bowl combine heavy cream and cornstarch. Gently stir mixture into the crockpot. Cook an additional 20 minutes to thicken.
  6. Finally stir in lemon juice.
  7. Serve with brown or white rice and garlic naan.

Thanks to the original recipe found here.