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Asian Crockpot Meatballs

Asian Crockpot Meatballs

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Why You’ll Love This Recipe

Asian Crockpot Meatballs are a flavorful fusion of sweet, savory, and tangy elements, slow-cooked to perfection. These tender meatballs are coated in a sticky Asian-inspired glaze made with soy sauce, garlic, ginger, and a touch of sweetness. They make a perfect appetizer for parties or a quick weeknight dinner served over rice or noodles.

ingredients

Asian Crockpot Meatballs this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef or ground turkeybreadcrumbsminced garliceggssoy saucehoisin saucebrown sugarsesame oilrice vinegargrated gingergreen onionssesame seeds

directions

In a large bowl, combine ground meat, breadcrumbs, eggs, and half of the garlic and ginger. Mix until just combined.

Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Place the meatballs in the bottom of a greased crockpot.

In a separate bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, and the remaining garlic and ginger.

Pour the sauce over the meatballs, making sure they are well coated.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

Gently stir to coat the meatballs with sauce before serving.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe yields approximately 20-24 meatballs.
Preparation time: 15 minutes
Cooking time: 4-5 hours on low or 2-3 hours on high
Total time: 4 hours 15 minutes to 5 hours 15 minutes

Variations

Use ground chicken or pork for a different flavor profile.
Add a pinch of red pepper flakes or sriracha for a spicier kick.
Mix in finely chopped water chestnuts for extra crunch.
Serve over rice noodles, jasmine rice, or in lettuce wraps for a complete meal.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop until warmed through.
Freeze cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Asian Crockpot Meatballs

FAQs

Can I make these meatballs ahead of time?
Yes, you can prepare and refrigerate the raw meatballs up to a day in advance.

Do I need to brown the meatballs before placing them in the crockpot?
No, it’s not necessary, but browning adds extra flavor and helps them hold their shape.

Can I use frozen meatballs?
Yes, pre-cooked frozen meatballs can be used—just adjust the cooking time accordingly.

Is hoisin sauce essential?
It adds a rich, sweet depth, but you can substitute with a mix of soy sauce and a bit of honey or molasses.

How do I thicken the sauce?
If the sauce is too thin, remove the lid for the last 30 minutes or stir in a cornstarch slurry.

Can I double the recipe?
Yes, just make sure not to overcrowd the crockpot for even cooking.

Are these suitable for kids?
Yes, they’re flavorful without being overly spicy, making them kid-friendly.

Conclusion

Asian Crockpot Meatballs are a deliciously easy way to bring bold, comforting flavors to your table with minimal effort. Perfect for parties, potlucks, or a cozy night in, this recipe is sure to become a repeat favorite in your meal rotation.

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Asian Crockpot Meatballs

Asian Crockpot Meatballs

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: Asian
  • Diet: Halal
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Description

Savory and sweet Asian-inspired meatballs cooked to perfection in a crockpot, perfect as an appetizer or main dish.

Ingredients

  • 1 1/2 lbs ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. In a large bowl, mix ground beef, breadcrumbs, green onions, garlic, egg, milk, salt, and pepper until well combined.
  2. Form mixture into small meatballs and place on a baking sheet.
  3. Broil meatballs for 5-7 minutes, until lightly browned (optional for better texture).
  4. In a separate bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and ginger.
  5. Place meatballs in the crockpot and pour sauce over them.
  6. Cook on low for 4-5 hours or on high for 2-3 hours.
  7. If desired, stir in cornstarch slurry during the last 30 minutes to thicken sauce.
  8. Garnish with sesame seeds and chopped green onions before serving.

Notes

  • Broiling meatballs before slow cooking adds flavor and helps them hold together.
  • These meatballs can be frozen after cooking for up to 2 months.
  • Great served over rice or as a party appetizer.