Ingredients
1
pound lean ground beef
1/2
cup finely chopped water chestnuts
1/3
cup plain bread crumbs
1/4
cup milk
1
tablespoon soy sauce
1/2
teaspoon garlic salt
4
medium green onions, sliced (1/4 cup)
1
egg, slightly beaten
1/2
cup barbecue sauce
1/4
cup plum sauce
2
tablespoons hoisin sauce
Preparation
Heat oven to 375°. Spray jelly roll pan, 15 1/2x 10 1/2x1 inch, with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions and egg in large bowl. Shape into about 36 meatballs, 1 inch in diameter. Place in pan.
Bake uncovered 25 to 30 minutes or until meatballs are no longer pink in center and juice of beef is clear.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place meatballs in cooker. Mix together remaining ingredients and gently stir into meatballs.
Cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.
