¾ cup Kroger Sriracha ketchup (or ¾ cup regular ketchup mixed with XX Sriracha sauce)
¼ cup regular ketchup
1 10-ounce jar pepper jelly
½ cup soy sauce
¼ cup brown sugar
1 teaspoon sesame oil
Green onion and sesame seeds for garnish
In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
Use a small scoop or spoon to form ½-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.