Ingredients:

  • 450 g 90% lean ground beef
  • 1 large egg
  • 40 g panko breadcrumbs (½ cup)
  • 20 g green onions, finely sliced (about 2 green onions, ¼ cup)
  • 1 garlic clove, minced
  • 15 ml low-sodium soy sauce (1 tbsp)
  • 60 ml low-sodium soy sauce (¼ cup)
  • 60 ml rice vinegar (¼ cup)
  • 60 g ketchup (¼ cup)
  • 60 g honey (3 tbsp)
  • 25 g packed light brown sugar (2 tbsp)
  • 2 garlic cloves, minced
  • 3 g grated fresh ginger (1 tsp)
  • 60 ml water (¼ cup)
  • 5 g cornstarch (2 tsp)
  • 30 ml cold water (2 tbsp)
  • 3 g toasted sesame seeds (1 tsp, optional)
  • Extra green onion tops, sliced, for garnish

Instructions:

  1. In a large bowl, whisk the egg. Stir in the panko and let it sit for 5 minutes until damp and paste-like.
  2. Add the beef, green onions, minced garlic, and 15 ml low-sodium soy sauce. Mix with your hands only until no dry streaks remain and the mixture holds together. Do not overmix.
  3. Scoop about 1½ tablespoons per meatball and roll into smooth balls about 1½ inches across. You should get 24.
  4. In a small bowl, combine 60 ml soy sauce, 60 ml rice vinegar, ketchup, honey, brown sugar, 2 minced garlic cloves, grated ginger, and 60 ml water. Whisk until the honey and sugar dissolve and the mixture is uniform.
  5. Pour the glaze into a 5 to 6 quart slow cooker. Lower the meatballs in gently, arranged in as close to a single layer as possible. Some may peek above the liquid.
  6. Cover and cook on High for 2 hours, or on Low for 3 to 4 hours. Cook until the meatballs reach 160°F / 71°C in the center and the sauce bubbles along the edges.
  7. If cooking on Low, gently turn the meatballs with a silicone spatula at the halfway point so they color evenly and stay coated.
  8. Stir the cornstarch into 30 ml cold water until smooth. Switch the slow cooker to High if it is not already on High, remove the lid, and stir the slurry into the sauce.
  9. Cook uncovered for 10 to 15 minutes, spooning the sauce over the meatballs. Continue until the glaze is glossy, coats the back of a spoon, and no longer runs off the meatballs in a thin stream.
  10. Scatter the toasted sesame seeds and extra sliced green onion tops over the meatballs. Serve warm, straight from the pot.