Asian meatballs/ rissoles

Asian meatballs/ rissoles


July 11, 2015

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 6


1kg chicken mince

1 cup of breadcrumbs

2 eggs

1 grated carrot

2 shallots chopped

3 cloves of garlic

3 grated mushrooms

2 tablespoons of sweet chilli sauce

2 teaspoons of ginger

1 tablespoon of lime and chilli seasoning


1/2 cup brown sugar

1/4 cup rice wine

1/4 cup hoisin sauce

3 tablespoons of honey

1/4 soy

3 cloves of garlic

1 tablespoon of ginger


1Preheat oven to 180c. Combine the meatball ingredients in a bowl and the sauce ingredients in another bowl. Once combined I formed the meatballs and laid them on a baking tray lined with baking paper and put into the oven for 10 minutes each side.

2Once browned I placed them into the slow cooker and covered with the sauce. Mix occasionally to make sure they are coated evenly.

3Cook on low for 2 hours

Submitted by Kelly Hicks


3 Reviews


June 22, 2020

I’m making this right now and have tweeked the recipe a bit to suit my taste. I browned the meatballs in the searing slow cooker first.

It’s not my own recipe but I would guess they may be meaning 1/4 cup yes 🙂


March 7, 2016

Is this recipe is it a 1/4 cup of soy? Thanks.

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