Directions

Combine Sriracha, honey and lime juice in a slow cooker on high heat.

In a large bowl, add remaining ingredients, except eggs. Stir Sriracha sauce in slow cooker until combined. Taste and add additional honey or Sriracha as necessary to suit your heat preference. Add ¼ cup of sauce into meatball mixture, fold mixture together two times, then add eggs.

Mix well. Do not overmix or you will have tough meatballs. Place a 9×9” sheet of wax paper on your countertop. Using a 2 T. scoop, portion out meat and place on wax paper. After all meatballs have been scooped, roll into balls and place them into slow cooker. Once about half of meatballs are in slow cooker, spoon sauce over the tops of them. Add remaining meatballs. You may have to layer them. Just make sure the bottom layer is thoroughly coated in sauce before you add the next layer.

Reduce heat to low. Cover slow cooker and cook for 4-8 hours. Serve and enjoy.

Cook's Notes

You can take the lid off after 2 hours to allow the sauce to thicken or you can transfer the sauce to a saucepan on the stove top and cook until reduced by half, or to desired consistency. It is personal preference.

by Marilles Mauer, Greensburg