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Crockpot Asian Meatballs

Crockpot Asian meatballs with a glossy hoisin-soy glaze that thickens as the frozen meatballs heat through. Easy slow-cooker method yields tender, lacquered meatballs with a sweet-salty flavor and optional heat from red pepper flakes.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Asian Meatballs
  • 32 oz frozen fully cooked meatballs Use frozen meatballs so they heat through without thawing.
  • 0.3333333333 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
  • 1 sesame seeds and sliced green onions for garnish Garnish to finish and add freshness.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the frozen fully cooked meatballs in the slow cooker.
  2. Arrange the meatballs in an even layer so they heat through uniformly while the sauce cooks.
Make and add the glaze
  1. Whisk together hoisin sauce, soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes until smooth and combined.
  2. Pour the sauce over the meatballs and stir to coat evenly, ensuring most surfaces are covered.
Slow cook and thicken
  1. Cook on low for 3–4 hours or high for 1.5–2 hours, until the meatballs are heated through and the sauce has thickened.
  2. Stir gently every hour to ensure even coating and prevent any meatballs from sticking to the sides.
Serve
  1. Transfer the meatballs to a serving platter once the sauce is glossy and thickened.
  2. Garnish with sesame seeds and sliced green onions for a fresh, bright finish.

Notes

Pro tip: Because the meatballs are fully cooked, you’re only reheating and glazing—watch for sauce thickening rather than color alone. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a microwave or on low until warmed through (may loosen slightly). Freezer: freeze the sauced meatballs up to 2 months and thaw overnight in the fridge before reheating. If you prefer less sugar, swap honey for an equal amount of brown sugar substitute or use half honey and half water.