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Thursday, February 12 2015

1 1/2   pounds   ground meatloaf mix (beef, pork and veal)
1    cup   panko bread crumbs
2      eggs, lightly beaten
3      scallions, sliced, plus more for garnish
2    tablespoons   finely chopped ginger root
1    teaspoon   onion powder
1    teaspoon   Chinese five-spice powder
1    tablespoon   reduced-sodium soy sauce
1    cup   beef broth
1/2   cup   ketchup
1    can (8 oz)  tomato sauce
3    tablespoons   rice vinegar
3    cups   cooked white rice
Coat slow cooker bowl with nonstick cooking spray.
In a large bowl, combine meatloaf mix, panko, eggs, scallions, ginger, onion powder, five-spice powder and soy sauce. Form into 12 meatballs, about 1/3 cup of mixture for each.
Combine beef broth, ketchup, tomato sauce and vinegar. Pour into slow cooker; place meatballs in bottom in a single layer. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Serve with rice and garnish with sliced scallions.

Per Serving: cal. (kcal) 450, Fat, total (g) 19, chol. (mg) 148, sat. fat (g) 7, carb. (g) 40, fiber (g) 1, pro. (g) 29, sodium (mg) 843, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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