General Tsos Crockpot Meatballs Recipes

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GENERAL TAO SLOW COOKER MEATBALLS



General Tao Slow Cooker Meatballs image

From VH Saucy Creations pamphlet. I've made this a few times now using real meatballs and using vegetarian meatballs. This dish was well received both ways.

Provided by Dreamer in Ontario

Categories     Meatballs

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 7

355 ml vh general tao stir-fry sauce (1 bottle)
100 ml water
1 tablespoon honey
100 ml orange juice
907 g vegetarian meatballs (frozen) or 907 g pre-cooked frozen meatballs (about 32 meatballs)
1 green onion, sliced
1/2 teaspoon sesame seeds

Steps:

  • Spray insert of 6 qt slow cooker with nonstick spray such as PAM.
  • Combine stir-fry sauce, water, honey and orange juice in slow cooker.
  • Stir in meatballs, cover and cook on HIGH setting for 2 to 2 1/2 hours or on LOW setting for 4 to 5 hours.
  • Serve meatballs on platter garnished with green onion and sesame seeds or over a bed of rice, pasta or mashed potatoes.

GENERAL TSO'S MEATBALLS



General Tso's Meatballs image

The original recipe is found on Recipe Tipsers, since i am allergic to almonds, I changed the recipe to my taste and I never got so many compliments from my daughter and her friends LOL I hope you will too!!

Provided by Nicole P.

Categories     Beef

Number Of Ingredients 14

FOR THE MEATBALLS
1 lb ground turkey, beef or chicken
2 Tbsp minced ginger
1/4 c scallions, chopped
1 tsp fresh garlic, minced
light flavored oil for frying (olive, grapeseed, etc)
FOR THE SAUCE
1 tsp sesame oil
3 Tbsp rice wine vinegar
3 Tbsp soy sauce
1/4 c water
3 Tbsp honey, pure maple syrup or sugar
1/4 c scallions, chopped
4 small dried chilies, seeded and chopped

Steps:

  • 1. To make the meatballs: Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.
  • 2. To make the sauce: Combine the sesame oil, vinegar, soy sauce, water, honey in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.
  • 3. To serve: Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis, serve with Basmatic rice if desired.

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