Description
This Crockpot Honey Garlic Meatballs recipe is a simple and flavorful slow-cooked dish featuring tender meatballs coated in a sweet and savory honey garlic sauce. Perfect for easy weeknight dinners or gatherings, these meatballs are cooked low and slow to infuse maximum flavor and served garnished with sesame seeds and green onions for added freshness and texture.
Ingredients
Scale
Meatballs
- 2 pounds fully cooked meatballs
Sauce
- ½ cup honey
- ½ cup ketchup
- â…“ cup soy sauce
- ¼ cup brown sugar
- 4 cloves garlic, minced
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped green onions
Instructions
- Prepare the Sauce: In a mixing bowl, whisk together honey, ketchup, soy sauce, brown sugar, and minced garlic until the sauce is smooth and well combined, ensuring the flavors are evenly mixed.
- Arrange Meatballs: Place the fully cooked or frozen meatballs into the crockpot in an even single layer to allow for even cooking and coating with the sauce.
- Add Sauce: Pour the prepared honey garlic sauce over the meatballs, then gently toss or stir to coat all the meatballs evenly without breaking them.
- Cook: Cover the crockpot with the lid and cook on low heat for 4 hours or on high for 2 hours, stirring once during cooking to redistribute sauce and prevent sticking.
- Garnish and Serve: When cooking is complete, sprinkle sesame seeds and chopped green onions over the meatballs for a fresh and flavorful garnish before serving.
Notes
- You can use store-bought fully cooked meatballs to save time or prepare your own meatballs in advance.
- If using frozen meatballs, do not thaw before placing in the crockpot; adjust cooking time accordingly.
- Garnishes like sesame seeds and green onions add texture and flavor but can be omitted if unavailable.
- Serve these meatballs over rice, noodles, or as an appetizer with toothpicks for parties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
