Asian Meatballs

Ingredients

• 0.5 cup barbecue sauce 
• 0.5 cup bread crumbs fresh
• 0.5 cup duck sauce 
• 1 large eggs beaten
• 1 tablespoon cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh finely chopped
• 1 Tbsp garlic finely chopped
• 1.5 pounds ground pork 
• 0.3 cup hoisin sauce 
• 0.5 cup sauce sweet sour
• 1 teaspoon jalapeño seeds removed) finely chopped
• 0.3 cup chicken broth low-sodium
• 2 tablespoons soya sauce low-sodium
• 0.5 small onion finely chopped
• 0.3 cup scallions light white green thinly sliced
• 2 tablespoons soya sauce 
• 0.3 cup water chestnuts finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slow cooker

Directions

1. Make meatballs: Preheat oven to 375F. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet.
2. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.
3. In a large bowl, combine all sauce ingredients except scallions, stirring well.
4. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl.
5. Garnish with scallions and serve.