1 pound uncooked ground turkey or lean pork
1/2 cup dry bread crumbs
1 egg, slightly beaten
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons grated ginger root
1/4 teaspoon pepper
Plum Glaze
2 tablespoons toasted sesame seeds*
cooked noodles
Plum Glaze
1/2 cup plum jelly
1 tablespoon white wine vinegar
1 tablespoon ketchup
1 tablespoon sweet hot mustard
Place a rack in a slow cooker. In a medium bowl, combine ground turkey or pork, bread crumbs, egg, soy sauce, hoisin sauce, ginger root and pepper. Form into 8 to 10 meatballs about 2 inches in diameter. Place on rack in slow cooker. If all meatballs don't fit in a single layer, poke small holes in 2 sheets of foil about 7 inches square. Cover bottom layer of meatballs with one sheet of foil; repeat with second layer of meatballs and another piece of foil. Cover and cook on low 3 1/2 to 4 hours. Transfer to a serving dish. Prepare Plum Glaze and spoon over meatballs. Sprinkle with sesame seeds. Serve over cooked noodles.
For Plum Glaze: Combine plum jelly, vinegar, ketchup and mustard. Stir over low heat or in microwave until smooth.
* Toast sesame seeds in a dry skillet over medium low heat, stirring frequently, until golden brown.
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