This Asian-style crockpot meatball recipe turns a bag of frozen meatballs (or about 2 pounds of homemade ones) into a glossy, sticky, sweet-savory crowd-pleaser with almost zero hands-on time. It’s perfect for hectic weeknights, potlucks, or game-day grazing — set it and forget it, then finish with a quick cornstarch slurry for a restaurant-style glaze. If you like make-ahead protein ideas and easy party food, it sits nicely beside other simple mains like baked Boursin salmon for a balanced menu.
Why you’ll love this dish
This recipe is the definition of effortless comfort food: minimal prep, pantry-friendly sauce ingredients, and a sweet-savory glaze that kids and adults both reach for. It works equally well as an appetizer on toothpicks or as the main protein over rice or noodles.
“The sauce is sticky, not cloying — perfect for passing around at a party. I doubled it for a crowd and everyone asked for seconds.” — home cook
Why make it:
- Quick: toss ingredients and let the crockpot do the work.
- Budget-friendly: frozen meatballs are inexpensive and store well.
- Versatile: serve as an appetizer, sandwich filling, or weeknight dinner.
- Crowd-pleasing: familiar flavors (hoisin, soy, honey) that appeal broadly.
The cooking process explained
The method is intentionally simple so you know what to expect in under a minute. Place meatballs in a single layer, whisk together the sauce, pour it over, and cook low and slow. If the meatballs are already fully cooked (typical for most frozen brands), you’re just heating and glazing them. If using raw homemade meatballs, allow enough time and check internal temperature (see storage and safety notes below).
Final-glaze tip: adding a cornstarch slurry during the last 15–30 minutes will thicken the sauce to a glossy coating that clings to each meatball.
What you’ll need
- 1 (20 oz) bag frozen meatballs (about 2 lb if using fresh homemade meatballs)
- Note: most store-bought frozen meatballs are fully cooked; adjust time for raw meatballs.
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1/2 tablespoon rice vinegar
- 1 teaspoon garlic powder (or 1 clove minced fresh garlic)
- 1 tablespoon brown sugar
- Optional for thickening: 1 teaspoon cornstarch + 1 teaspoon cold water
- Garnish: green onions (thinly diced) and toasted sesame seeds
Substitutions and notes:
- Swap honey for maple syrup to keep it refined-sugar-free.
- Add 1 teaspoon toasted sesame oil for a deeper nutty finish.
- If you need this vegan, use plant-based meatballs and tamari.
Step-by-step instructions
- Place the meatballs in a single layer in the crockpot. If they’re frozen and stuck together, separate them as best you can — they’ll still heat through.
- In a medium bowl, whisk hoisin sauce, soy sauce (or tamari), honey, rice vinegar, garlic powder, and brown sugar until smooth.
- Pour the sauce evenly over the meatballs. Gently toss with a spoon to coat (don’t mash).
- Cover and cook: on HIGH for 1–2 hours, or on LOW for 2–4 hours. The goal is to heat the meatballs through and let flavors marry.
- If the meatballs are raw (homemade with pork or beef), cook until internal temperature reaches 160°F (71°C); for poultry meatballs, 165°F (74°C).
- For a thicker, glossy glaze: mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir it into the crockpot during the last 15–20 minutes on HIGH or 20–30 minutes on LOW.
- Once heated through and sauce is thickened, transfer to a serving dish and garnish with diced green onions and toasted sesame seeds.
Best ways to enjoy it
These meatballs are very adaptable:
- Serve over steamed jasmine or brown rice for an easy weeknight bowl.
- Toss with cooked lo mein or rice noodles and a splash of sesame oil for a noodle dinner.
- Offer on a platter with toothpicks as a party appetizer.
- Make sliders: place meatballs in mini buns with extra glaze and pickles.
If you’re putting together a surf-and-turf spread or want a lighter fish option alongside these bites, consider pairing with a bright, flaky salmon like the Amazing Texas Roadhouse salmon for contrast.
Storage and reheating tips
- Refrigeration: cool to room temperature (no more than 2 hours out), then store in an airtight container for up to 3–4 days.
- Freezing: place in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: microwave in short bursts, stirring between intervals; or reheat gently on the stovetop over low heat, adding a splash of water if sauce has thickened too much. For oven reheating, place in a covered dish at 325°F (160°C) until warmed through.
- Food safety: when reheating leftovers, ensure they reach 165°F (74°C) internal temperature.
Pro chef tips
- If you make homemade meatballs, sear them briefly in a skillet to develop a crust before adding to the crockpot — it adds texture and flavor.
- Don’t overcrowd the crockpot if yours is small; single layer is suggested, but slightly stacking is fine if space is limited.
- Taste the sauce before cooking and adjust: more honey for sweetness, more rice vinegar for brightness, or a dash of chili flakes for heat.
- Use low-sodium soy sauce if you want to better control salt levels.
- Add fresh minced ginger (1 tsp) with the sauce for a brighter, fresher profile.
Recipe variations
- Spicy Asian: stir in 1–2 tablespoons Sriracha or a teaspoon of crushed red pepper.
- Pineapple-sweet: add 1/2 cup crushed pineapple (with juice) for a Hawaiian twist.
- Gluten-free: use tamari and check meatball labels for hidden gluten.
- Vegetarian: swap in plant-based meatballs or large baked meatless “balls” made from lentils or chickpeas.
- Hoisin-less version: combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp miso or oyster sauce, and 1 tsp sesame oil.
Common questions
Q: Can I use frozen meatballs straight from the bag?
A: Yes. Most store-bought frozen meatballs are fully cooked; the crockpot will heat and glaze them. If they’re stuck together, separate them if possible. Time on LOW for 2–4 hours is usually perfect to ensure even heating.
Q: My sauce is thin — how do I thicken it?
A: Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the crockpot during the last 15–30 minutes of cooking. For a thicker glaze, reduce liquid in the pot by cooking uncovered for the final 10–15 minutes if your crockpot allows that.
Q: Can I make this ahead?
A: Yes. Assemble meatballs and sauce in the crockpot insert, cover, and refrigerate up to 24 hours before cooking. If frozen assembled, thaw overnight before cooking to ensure even temperature rise.
Q: Are these safe for a crowd?
A: Absolutely. Keep the crockpot on the warm setting if serving buffet-style for extended periods. Replace or refrigerate leftover meatballs within 2 hours of serving to stay within food-safety guidelines.
Q: I want a more intense flavor—any extra steps?
A: Brown the meatballs first and reduce the sauce slightly on the stovetop before adding to the crockpot. A teaspoon of toasted sesame oil and a splash of lime juice at the end also brighten flavors.
If you want variations of easy protein mains or ideas for pairing, the site has other simple seafood recipes and oven-baked options linked above to help plan a full menu.
Print
Asian-Style Crockpot Meatballs
- Total Time: 130 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Effortless Asian-style crockpot meatballs in a sweet-savory glaze. Perfect for weeknights or parties!
Ingredients
- 1 (20 oz) bag frozen meatballs (about 2 lb if using fresh homemade meatballs)
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1/2 tablespoon rice vinegar
- 1 teaspoon garlic powder (or 1 clove minced fresh garlic)
- 1 tablespoon brown sugar
- Optional for thickening: 1 teaspoon cornstarch + 1 teaspoon cold water
- Garnish: green onions (thinly diced) and toasted sesame seeds
Instructions
- Place the meatballs in a single layer in the crockpot. If they’re frozen and stuck together, separate them.
- In a medium bowl, whisk hoisin sauce, soy sauce, honey, rice vinegar, garlic powder, and brown sugar until smooth.
- Pour the sauce evenly over the meatballs and gently toss to coat.
- Cover and cook on HIGH for 1–2 hours, or on LOW for 2–4 hours.
- If using raw meatballs, ensure they reach the proper internal temperature.
- For a thicker glaze, mix cornstarch with cold water to make a slurry and add during the last 15–30 minutes of cooking.
- Transfer to a serving dish and garnish with diced green onions and toasted sesame seeds.
Notes
You can swap honey for maple syrup for a refined-sugar-free option. For a vegan version, use plant-based meatballs and tamari.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Asian