Slow Cooker Asian Meatballs

A fork lifts a glazed meatball from a plate of white rice topped with several meatballs, black and white sesame seeds, and sliced green onions.

Slow Cooker Asian Meatballs

These Slow Cooker Asian Meatballs are sticky, saucy, and packed with sweet and savory sesame flavor. They cook right from frozen with hardly any prep, making them the easiest weeknight dinner or party appetizer you’ll ever make!

Course Appetizers/Party Foods

Cuisine Chinese

Keyword Slow Cooker Asian Meatballs

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 420kcal

Author Lisa O'Driscoll

Equipment

slow cooker

Ingredients

36 ounce frozen meatballs
1/2 cup honey
1/4 cup soy sauce
1/4 cup water
2 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp garlic powder
1 tsp ground ginger
1 1/2 tablespoons cornstarch
Sesame seeds for garnish
Sliced green onions for garnish

Instructions

Place frozen meatballs into crockpot.
36 ounce frozen meatballs
In a large measuring cup or bowl, combine the water, soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic powder, and ground ginger. Taste and adjust the sauce as needed. Once it has the desired taste, whisk in the cornstarch.
1/2 cup honey, 1/4 cup soy sauce, 1/4 cup water, 2 Tbsp brown sugar, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, 1 tsp garlic powder, 1 tsp ground ginger, 1 1/2 tablespoons cornstarch
Pour the sauce into the crockpot over the meatballs.
Cover crockpot with lid and cook on LOW for 3-5 hours or until the sauce has thickened and the meatballs are fully heated through. Stir halfway through cooking to ensure even heating.
Garnish with fresh chopped green onions and sesame seeds. Serve as an appetizer on its own or as a meal over white rice. Enjoy
Sesame seeds, Sliced green onions

Notes

This recipe takes 3-5 hours in the slow cooker
Refrigerator: Let the cooked meatballs cool, then transfer them with the sauce to an airtight container. Refrigerate for 3 to 4 days.
Freezer: Place cooled meatballs and sauce in a freezer safe airtight container and freeze. Thaw overnight in the refrigerator before reheating.
Give them a little room: A 5-quart or larger slow cooker works well because the sauce can move around the meatballs instead of everything being packed tightly together.
Give them time: I find that the sauce starts reducing and getting thicker at 4 hours. If you need to speed things up after the meatballs are fully heated through, you can remove the lid and cook for 15-20 minutes on high so the sauce thickens faster.

Nutrition