Asian-inspired Slow-cooker Meatballs

I found a similar recipe while trolling Pinterest for new crock pot dishes.  The asian-style glaze sounded so yummy, and I love any recipe that calls for plum flavoring, but I've made a few modifications from that first attempt and am thrilled with the result.  Enjoy!

Asian-inspired Slow-cooker Meatballs

Ingredients

• 1 lb. Ground Beef *
• 1/3 c Panko Bread Crumbs
• 3 scallions, white and light-green parts, finely chopped (dice remaining dark green shoots for garnish)
• 1 Egg, large 
• 1 TBSP Soy Sauce 
• 1TBSP Ginger, finely chopped 
• 2 cloves Garlic, finely chopped
• 2 TBSP Vegetable Oil
• 1/2 c Barbecue Sauce *
• 1/4 cup Chinese Plum Sauce or Duck Sauce
• 1 TBSP Plum Jam *
• 2 TBSP Hoisin Sauce 

Directions

1. Combine beef, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl.
2. Mix gently but thoroughly by hand. Roll into 1-inch balls.
3. Heat oil in saute pan.  Sear meatballs until browned but not cooked through. 
4. Allow meatballs to drain on paper towels.
5. In a small bowl, whisk together barbecue sauce, plum sauce, plum jam, and hoisin sauce.
6. Mist slow cooker with nonstick cooking spray. Add meatballs. 
7. Pour sauce over meatballs. Gently stir to coat.
8. Cover and cook on low 4 to 5 hours., or until meatballs are cooked through.
9. Serve with rice, and your favorite vegetable. Garnish with remaining scallion.

Vermont ingredient recommendations: Boyden Farms Natural Beef, Gringo Jack's Vermont Maple BBQ Sauce, and Blake Hill Preserves Perfectly Plum Jam

Photo credit: myrecipes.com