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