Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 4 cloves garlic, minced (divided)
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil

Instructions:

  1. In a large mixing bowl, gently combine the ground beef, ground pork, Panko breadcrumbs, beaten egg, onion powder, salt, pepper, and half of the minced garlic. Shape the mixture into 1-inch balls, approximately the size of a golf ball.
  2. Heat neutral oil in a large skillet over medium-high heat. Sear the meatballs in batches for about 2 minutes per side until a golden-brown crust forms. Remove from heat; the centers will remain uncooked at this stage.
  3. In a 6-quart slow cooker, whisk together the honey, low-sodium soy sauce, ketchup, grated ginger, remaining minced garlic, and toasted sesame oil.
  4. Add the seared meatballs to the slow cooker and toss gently to ensure they are fully coated in the glaze.
  5. Cover and cook on Low for 4 hours (or High for 2 hours) until the sauce has thickened and the meatballs are tender.
  6. Switch the slow cooker to the 'Warm' setting. Garnish with sliced green onions and toasted sesame seeds before serving.