General Tso's Crockpot Meatballs

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Naomi Raia


If you are short on time, you can substitute with meatballs from the frozen section of your favorite grocery store and just add the sauce listed in direction 5


★★★★★ 1 vote

4 Hr


  • ·
    extra-virgin olive oil
  • 1
    large onion, 1/4-inch dice
  • ·
    sea salt
  • 2
    2 cloves garlic, smashed and chopped
  • ·
    pinch crushed red pepper
  • 1 lb
    ground beef
  • 1 lb
    ground pork sausage
  • 2
    large eggs
  • 1/4 c
    finely chopped fresh italian parsley leaves
  • 1 c
  • 1/2 c
  • 1
    (1 40oz.) iron chef general tso's sauce & glaze
  • 1/3 c
    fresh lime juice



  1. In a large bowl combine the meats, eggs, parsley and bread crumbs.
  2. It works well to squish the mixture with your hands. Add the onion mixture and season generously with sea salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Preheat the oven to 350 degrees F.
  3. Shape the meat into desired size. Coat a large sauté pan with olive oil and crushed red pepper and garlic and bring to a medium-high heat.
  4. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes, or until the meatballs are cooked all the way through. If using right away, add them to your crock pot, If not, they can be frozen for later use.
  5. Place meatballs in your Crockpot that is set on low. Next pour A little more than half of the Iron Chef Sauce and glaze
  6. (About 25 oz) over the meatballs, add lime juice and extra crushed red pepper if desired. We don't want them swimming the idea here is to just cover and mix them in the sauce. Mix and cook on low for 4 to 6 hours. “OOH! that’s a spicy a meatball”

Printable Recipe Card


Course/Dish: Meat Appetizers
Other Tag: Quick & Easy

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