Slow Cooker Kung Pao Meatballs
All the flavors of a sweet and savory Kung Pao dish in an easy to make, slow cooker recipe that starts with frozen meatballs. Serve over rice for a complete meal.
Servings: 6 servings
Calories: 264kcal
Ingredients
- 2-3 dozen frozen meatballs
- 3/4 cup soy sauce
- 1/2 cup beef broth
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/3 cup brown sugar
- 4 teaspoons cornstarch
- 4-6 cloves garlic minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 8 dried red chilies
- 1 red bell pepper diced
- 4 green onions chopped
- 1 cup shelled roasted peanuts
- Rice for serving
Instructions
- Place meatballs in a lightly greased slow cooker.
- In a medium bowl, whisk together soy sauce, beef broth, sesame oil, rice vinegar, brown sugar, cornstarch, garlic, ginger and salt and pepper to taste. Pour over meatballs.
- Stir dried chilies into meatballs and sauce. Cover and cook on low for 4-6 hours, or until sauce is thickened and bubbly.
- About 30 minutes before serving, stir in red pepper, green onions and peanuts. Serve over rice. Garnish with more green onions and peanuts, if desired.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 32g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 2134mg | Fiber: 3g | Sugar: 15g