Asian meatballs/ rissoles

Submitted by Kelly Hicks

Asian meatballs/ rissoles

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Serving: 6
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 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
  • Sauce-
  • 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


  • Preheat 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.
  • Once browned I placed them into the slow cooker and covered with the sauce. Mix occasionally to make sure they are coated evenly.
  • Cook on low for 2 hours

3 thoughts on “Asian meatballs/ rissoles”

  1. 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.

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