Slow Cooker Asian Meatballs

5 from 1 vote

Slow Cooker Asian Meatballs

These delicious slow cooker Asian meatballs are perfect for an easy flavorful meal. They're so easy to make and almost too easy to eat.

Prep Time10

Cook Time3

Total Time3 10

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: Crockpot, slow cooker

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

36 Ounces meatballs frozen
¼ Cup soy sauce
¼ Cup water
½ Cup honey
1 Tablespoon rice vinegar
1 ½ Tablespoons cornstarch
3 Tablespoons brown sugar
1 Tablespoon sesame oil
1 Teaspoon garlic powder
½ Teaspoon ground ginger

For Garnish:

sesame seeds toasted
green onions sliced

Instructions

Put the frozen meatballs in the slow cooker.
Whisk the water, soy sauce, brown sugar, honey, rice vinegar, sesame oil, ground ginger, and garlic powder in a measuring cup.
Taste the sauce and adjust if needed.
Whisk the cornstarch into the sauce.
Pour the sauce over the meatballs in the slow cooker.
Cover and cook on low for 3 to 5 hours or until the meatballs are hot in the middle and the sauce has thickened. Stir halfway through the cooking time.
Serve hot, garnished with sesame seeds and chopped green onions.

Notes

Adjust the sauce: Taste the sauce before pouring it over the frozen meatballs. It might need more honey and/or brown sugar, both for sweetness and to get the glaze "sticky" enough.
Check for doneness: The dish is ready to serve when the meatballs are at least 160°F in the middle and the sauce has thickened up.
Cool before storing: Don't cover and store the meatballs until they're completely cooled, otherwise the condensation in the container will make the sauce more watery than sticky!

Nutrition

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