I love the simplicity of crock pot cooking and so decided to take one of my favorite Viet dishes for a little recipe re-do. These meatballs are delicious and so easy to make with a slow cooker. Seriously, you can’t go wrong with crock pot cooking. Even if you let it cook for longer than recommended, they’ll still taste great. The rich, hearty tomato sauce and the delicate crunch from the water chestnuts make for a very unique tasting meatball.
These meatballs are so versatile and can be served as a main dish or appetizer. I also enjoy eating them in a sandwich. Use crusty French bread and add carrot and radish pickles, fresh cucumber and cilantro. Delish!
Watch the video below for instructions.
For the Meatballs
1 lb ground pork (fattier pork makes for a moister, softer meatball)
1/4 cup diced onions
1/2 cup diced water chestnuts
2 Tbsp chopped fresh cilantro
1 Tbsp cornstarch
1/2 tsp black pepper
1 1/2 Tbsp fish sauce
1 Tbsp olive oil
For the Sauce
1-28 oz can crushed tomatoes
2 cloves minced garlic
2 oz diced onions
1 Tbsp sugar
1 tsp Sriracha sauce
In a large bowl, combine the pork, onions, water chestnuts, cilantro, cornstarch, pepper, fish sauce and olive oil. Mix ingredients together using your hands. Do not over work the meat mixture as this will make the meatballs tough. Use a cake pop baller or large spoon to scoop the meat mixture. Roll between your hands to form 1″ meatballs. Place the balls on a large plate or tray.
Set crock pot to low or setting number 2. Combine crushed tomatoes, garlic, onions, sugar and hot sauce in crock pot. Stir to combine all ingredients.
Gently drop meatballs into sauce. Cover with lid and allow to cook for 7-8 hours.
If a thicker sauce is desired, dissolve 2 teaspoons of cornstarch with 2 teaspoons of water. Pour gravy into the sauce and stir gently.