Description
These Asian Crockpot Meatballs are the perfect appetizer or easy dinner! They’re coated in a sweet and savory sauce with soy, honey, garlic, and ginger, then slow-cooked to perfection. Serve them over rice or as a crowd-pleasing party snack!
Ingredients
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons green onions, finely chopped
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/2 cup soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sriracha (optional, for heat)
2 teaspoons sesame oil
1 teaspoon ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch + 2 tablespoons water (to thicken)
1 tablespoon sesame seeds (for garnish)
2 tablespoons green onions, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, salt, and black pepper. Roll into 1-inch meatballs and place them on a baking sheet.
- Brown the Meatballs (Optional): For extra flavor, sear the meatballs in a skillet over medium heat for 2-3 minutes on each side.
- Make the Sauce: In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sriracha, sesame oil, ginger, and garlic.
- Slow Cook: Place meatballs in the crockpot and pour the sauce over them. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Thicken the Sauce: About 30 minutes before serving, mix cornstarch and water, then stir into the crockpot. Let it cook until the sauce thickens.
- Serve: Garnish with sesame seeds and green onions. Serve over rice or as an appetizer with toothpicks!
Notes
- You can use frozen meatballs instead of homemade—just cook on low for 6 hours or high for 3 hours.
- Want it spicier? Add extra sriracha or red pepper flakes!
- These meatballs freeze well! Store in an airtight container for up to 3 months.