Author Notes
My mom always made these meatballs when I was a kid, but she made them far less spicy that her recipe indicated for my sister and me. I've updated the recipe, adding back in the spice for my hot-sauce lovin' boyfriend, and adding some more flavor to the meat itself. Serve over rice for an entree, or with picks for snacks. Can be made in slow cooker or on the spot. —Loves Food Loves to Eat
Ingredients
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2 pounds
ground beef
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1
medium onion, finely diced (2 T reserved for sauce)
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2
garlic cloves, minced
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1.5 cups
panko
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1 tablespoon
soy sauce
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fresh grated ginger (about the size of a garlic clove)
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salt/pepper
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1/4 cup
Sriracha sauce
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1
pint (about 2 cups) peach jam
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2 tablespoons
prepared horseradish
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3 tablespoons
soy sauce
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3 tablespoons
corn starch
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2 tablespoons
lemon juice
Directions
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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.
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Combine remaining ingredients in a slow cooker and whisk to combine. Add meatballs. Add enough water to cover.
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Heat on high for 4 hours, or all day on low. Serve.
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Quick method: Cook meatballs all the way through in skillet (versus just browning). Bring sauce to a boil in saucepan, add meatballs to coat. Serve.
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