Description

Crockpot Honey Garlic Meatballs are sweet, savory, and irresistibly sticky—slow-cooked in a glossy honey-garlic sauce for the easiest party appetizer or weeknight dinner.

Ingredients

2 lb (900 g) frozen fully cooked meatballs (or homemade, cooked)

1/2 cup honey

1/2 cup ketchup (or chili sauce)

1/3 cup low-sodium soy sauce

1/4 cup brown sugar, packed

4 cloves garlic, minced

2 tbsp rice vinegar (or apple cider vinegar)

1–2 tbsp sriracha or hot sauce (optional, to taste)

1 tbsp cornstarch + 1 tbsp water (slurry, optional for thicker sauce)

2 tbsp sesame seeds, for garnish

2–3 green onions, thinly sliced, for garnish

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Instructions

1. Whisk honey, ketchup, soy sauce, brown sugar, garlic, vinegar, and sriracha (if using) until smooth.

2. Add meatballs to the slow cooker and pour the sauce over; stir to coat evenly.

3. Cook on LOW 4–6 hours or HIGH 2–3 hours, until heated through and tender.

4. If thicker sauce is desired, stir in cornstarch slurry during the last 20–30 minutes on HIGH.

5. Garnish with sesame seeds and green onions. Serve as an appetizer with picks or over rice for dinner.

Notes

Make ahead: Combine sauce up to 3 days in advance and refrigerate.

Swap: Use turkey or chicken meatballs for a lighter option.

Keep warm on the slow cooker’s WARM setting for parties (up to 2 hours).