Ingredients

The following ingredients have 24 Servings
  • 1 cup sriracha sauce (* to adjust spiciness, see Notes)
  • 1 cup honey (* to adjust spiciness, see Notes)
  • 1/4 cup fresh lime juice (approximately 2 limes)
  • 2 pounds lean ground beef (I used 85%)
  • 1 cup panko bread crumbs
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 large eggs

Instruction

  • Add sriracha, honey and lime juice to a slow cooker on high power.Taste and add additional honey or sriracha as necessary to suit your spicy heat preference.
  • In a large bowl, add all meatball ingredients except eggs. Set aside.
  • Add 1/4 cup of sauce mixture to meatball mixture. Stir to combine mixture 2 times, then add eggs. Mix well, but do not over mix or you will have tough meatballs.
  • Place a sheet of wax paper (approximately 9"x9") on your countertop. Using a 2-tablespoon scoop, portion out meat and place on wax paper. After all meatballs have been scooped, roll into balls and place them into the slow cooker. When about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker. **You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
  • Reduce crockpot power to low, place lid on top, and cook for 4-8 hours.
  • Serve and enjoy.