Slow Cooker Asian Meatballs

Frozen meatballs slow cooked in a sticky hoisin, honey, and soy sauce glaze.

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Course: Appetizer, Dinner, Main Course

Cuisine: Asian-style

Keyword: slow cooker Asian meatballs

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: servings

Ingredients

2 lbs frozen fully cooked meatballs
½ cup hoisin sauce
⅓ cup soy sauce
¼ cup honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
2 cloves garlic minced
1 Tablespoon chili garlic sauce
1 Tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon water
sliced green onions for topping
sesame seeds for topping

Instructions

Place the frozen meatballs in a 5 to 6 quart slow cooker.
In a bowl, whisk the hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, garlic, chili garlic sauce, and brown sugar.
Pour the sauce over the meatballs and stir gently to coat.
Cover and cook on LOW for 3 to 4 hours or HIGH for 1 ½ to 2 ½ hours, stirring once or twice if possible.
About 20 minutes before serving, whisk the cornstarch and water until smooth; stir into the slow cooker.
Cover and cook 15 to 20 minutes more, until the sauce is thick and glossy.
Stir to coat the meatballs, then garnish with green onions and sesame seeds.

Notes

Add the meatballs while still frozen – no need to thaw them first!

Refrigerate leftovers in an airtight container for up to 3 days, and add a little water when reheating to thin the sauce.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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