Description
Asian Meatballs in the Crockpot are a perfect blend of sweet, savory, and slightly spicy flavors. Slow-cooked in a rich sauce made with soy sauce, hoisin, honey, and garlic, these tender meatballs are ideal for parties, game days, or easy weeknight meals. Serve them as an appetizer or over rice or noodles for a flavorful dish with minimal effort!
Ingredients
- 2 lbs frozen meatballs (beef, turkey, or chicken)
- ½ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup hoisin sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional, for spice)
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- 2 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Make the Sauce – In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
- Add Meatballs to the Crockpot – Place frozen meatballs into the slow cooker.
- Coat the Meatballs – Pour the sauce over the meatballs and stir to coat evenly.
- Slow Cook – Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally.
- Thicken the Sauce – In the last 30 minutes, mix cornstarch with water and stir into the sauce. Let it cook until thickened.
- Garnish & Serve – Sprinkle with sesame seeds and green onions before serving. Enjoy over rice, noodles, or as an appetizer.
Notes
- Spicy Option – Add extra red pepper flakes, Sriracha, or diced chili peppers.
- Sweeter Sauce – Increase honey or brown sugar for a sweeter glaze.
- Citrus Twist – Add a splash of orange juice or zest for a fresh citrus flavor.
- Pineapple Meatballs – Stir in pineapple chunks for a sweet and tangy variation.
- Vegetarian Alternative – Use plant-based meatballs for a meatless option.
- Storage – Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating – Microwave or warm on the stovetop over low heat with a splash of water if needed.
- Freezing – Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight before reheating.
