Hey there! If you’re looking for an easy, flavorful dinner or appetizer that the whole family will love, these Asian-style crockpot meatballs are going to be your new favorite recipe. Think tender, juicy meatballs coated in a sweet, savory, and slightly sticky sauce that’s loaded with classic Asian-inspired flavors like soy, garlic, ginger, and a hint of honey. The best part? The crockpot does most of the work for you! Whether you’re serving these over rice for dinner or as a crowd-pleasing party appetizer, they’re always a hit. Let’s get started—you’re gonna love this one!
What You’ll Need
Ingredients for the Meatballs
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 2 large eggs
- 1 cup breadcrumbs (panko works great)
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients for the Sauce
- 1/2 cup soy sauce
- 1/3 cup honey
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp cornstarch (for thickening)
Pro Tips
- Mix the meatball ingredients gently: Overmixing can make the meatballs tough. Just mix until combined.
- Use a cookie scoop: This helps you make evenly-sized meatballs (and it’s faster too!).
- Brown the meatballs first (optional): For even more flavor, quickly sear the meatballs in a skillet before adding them to the crockpot.
- Double the sauce: If your family loves sauce (mine does!), you can easily double it for serving over rice or noodles.
- Kid-friendly tip: Let the kids help roll the meatballs—just be prepared for some messy hands!
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cookie scoop (optional)
- Crockpot
- Small bowl for mixing cornstarch
Substitutions & Variations
- Ground meat: Use all beef, all pork, or even ground chicken or turkey instead.
- Breadcrumbs: Gluten-free breadcrumbs work perfectly.
- Honey: Swap for brown sugar or maple syrup.
- Soy sauce: Use tamari or coconut aminos for a gluten-free option.
- Want it spicy? Add a squirt of sriracha or some red pepper flakes to the sauce.
Make-Ahead Tips
- Meatballs: You can roll the meatballs the night before and refrigerate them.
- Sauce: Mix the sauce ingredients ahead of time and store it in the fridge until you’re ready to use it.
Instructions
Step 1: Make the Meatballs
In a large mixing bowl, combine the ground beef, ground pork, eggs, breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Gently mix until just combined. Roll into 1.5-inch meatballs.
Step 2: Add Meatballs to the Crockpot
Place the rolled meatballs into the crockpot in an even layer.
Step 3: Make the Sauce
In a medium bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and water. Pour the sauce over the meatballs.
Step 4: Cook
Cover the crockpot and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked.
Step 5: Thicken the Sauce
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir the slurry into the crockpot, cover, and let cook for another 15 minutes until the sauce thickens.
Step 6: Serve & Garnish
Serve the meatballs hot, garnished with sesame seeds and green onions. Pair with rice or noodles for a complete meal.
Leftovers & Storage
- Refrigerator: Store leftover meatballs and sauce in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs with sauce in a freezer-safe container for up to 3 months.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
Wrap-Up
And that’s it! These Asian-style crockpot meatballs are easy to make, packed with flavor, and perfect for any occasion. I’d love to hear how they turned out for you—leave a comment below and let me know if your family loved them as much as mine does. Happy cooking! 🥢🍴
