This comforting Vietnamese dish features meatballs made from ground pork and shrimp, cooked in a flavorful tomato sauce using a slow cooker. Perfect for serving in a bánh mì sandwich or with crusty bread for dipping.
1: Mix together all of your ingredients under MEATBALLS and form into equal size spheres/balls, set aside.
2: In your @crockpot, mix all of your ingredients under TOMATO SAUCE (do this directly into the stone insert).
3: Then add meatballs into your slow cooker and cook on high for 4 hours or low for 8 hours.
4: When there’s about 10 minutes remaining, add the slurry mixture to thicken the sauce up. If you don’t like it thick, you can skip this step.
5: Serve as a classic bánh mì with cucumbers, cilantro, and pickled carrots and daikon, or with crusty bread for dipping.
