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Crockpot Asian Meatballs

Crockpot Asian meatballs with a glossy hoisin-soy honey glaze. Cook frozen meatballs until heated through and the sauce thickens, then finish with sesame seeds and green onions.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Frozen fully cooked meatballs
  • 32 oz frozen fully cooked meatballs
Hoisin-soy honey glaze
  • 0.33 cup hoisin sauce
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 0.25 tsp red pepper flakes
Garnish
  • 0.25 sesame seeds and sliced green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the crockpot
  1. Place frozen meatballs in the slow cooker.
  2. Whisk together hoisin sauce, soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes until smooth.
  3. Pour the sauce over meatballs and stir to coat evenly.
Cook and thicken
  1. Cook on low for 3–4 hours or high for 1.5–2 hours, until heated through and the sauce has thickened, and check that the glaze looks glossy.
  2. Stir gently every hour so the meatballs stay evenly coated in the sauce.
Serve
  1. Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

Notes

For the thickest glaze, let it cook on low so the sauce reduces while the meatballs heat through. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or in a saucepan until hot. Freezing is yes—freeze for up to 2 months, thaw overnight in the fridge, then reheat gently. If you want a lighter option, use lower-sodium soy sauce to reduce salt without changing the cooking method.