Asian Meatballs made in a crockpot are a flavorful, easy-to-make dish perfect for parties, meal prep, or weeknight dinners.
These tender meatballs are infused with savory, sweet, and tangy Asian-inspired flavors, slow-cooked in a delicious sauce featuring soy sauce, garlic, ginger, and a hint of honey or brown sugar.
The crockpot ensures the meatballs stay juicy while allowing the flavors to meld beautifully. Serve them as an appetizer with toothpicks or over rice or noodles for a satisfying meal.
Whether for game day, family gatherings, or a cozy night in, these slow-cooked Asian meatballs are sure to impress!
Asian Meatballs Crockpot
Description
These tender, juicy Asian Meatballs are slow-cooked in a flavorful sweet and savory sauce, making them perfect for appetizers or a main dish.
Made with ground beef or pork, garlic, ginger, and soy sauce, they absorb rich umami flavors as they simmer in the crockpot.
The sauce, a blend of hoisin, soy sauce, honey, and sesame oil, creates a sticky, caramelized glaze.
Serve them over rice or as a party appetizer with toothpicks. Effortless and delicious, these crockpot meatballs are a crowd-pleaser.
Ingredients
Sauce:
Instructions
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Make the Meatballs:
In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, hoisin sauce, sesame oil, salt, and pepper. Mix well and form into 1-inch meatballs.
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Brown the Meatballs (Optional):
For extra flavor, sear the meatballs in a skillet over medium-high heat for 2–3 minutes per side.
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Prepare the Sauce:
In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sriracha, sesame oil, garlic, and ginger.
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Slow Cook:
Place meatballs in the crockpot and pour the sauce over them. Cover and cook on low for 4 hours or high for 2 hours.
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Thicken the Sauce:
Stir in the cornstarch mixture during the last 30 minutes of cooking.
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Serve:
Garnish with green onions and sesame seeds. Serve over rice or noodles.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Asian Meatballs Crockpot Tips & Tricks
Asian meatballs made in a crockpot are a fantastic blend of savory, sweet, and tangy flavors. They are perfect for parties, meal prep, or even as a main dish over rice or noodles. To make them turn out perfectly every time, here are some expert tips and tricks:
1. Choosing the Right Meat
The best meat for Asian meatballs is ground pork, beef, chicken, or turkey. Pork provides a traditional flavor, while beef adds richness. Chicken and turkey are leaner but can be softer, so adding breadcrumbs and egg helps maintain structure.
2. Binding Ingredients for Perfect Texture
To prevent your meatballs from falling apart, use a combination of breadcrumbs, eggs, and a splash of soy sauce.
Panko breadcrumbs work well for a lighter texture, while regular breadcrumbs give a firmer bite. For extra juiciness, add a little milk or finely grated onion.
3. Enhancing Flavor with Seasoning
Asian meatballs get their signature taste from garlic, ginger, soy sauce, sesame oil, and green onions. A touch of hoisin sauce or sriracha can deepen the flavor.
Adding a bit of brown sugar or honey balances the saltiness and gives a delicious glaze.
4. Browning for Better Texture
While you can add raw meatballs straight to the crockpot, browning them in a skillet first helps them hold their shape and enhances flavor.
A quick sear in sesame oil before slow cooking adds a caramelized crust.
5. Choosing the Right Sauce
The sauce makes the dish! A good base includes:
- Soy Sauce: For umami and saltiness
- Hoisin Sauce: Adds sweetness and depth
- Honey or Brown Sugar: Balances the flavors
- Rice Vinegar: Provides a slight tang
- Garlic & Ginger: Essential for authentic Asian taste
- Sriracha or Chili Paste: Adds heat (optional)
Whisk everything together and pour over the meatballs in the crockpot.
6. Setting the Right Cooking Time
- Low Heat: 4–6 hours (best for deep flavor)
- High Heat: 2–3 hours (faster but still tender)
Slow cooking allows the meatballs to absorb all the flavors while staying tender.
7. Thickening the Sauce
If the sauce is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the crockpot during the last 30 minutes. This will create a thicker glaze that coats the meatballs perfectly.
8. Serving Suggestions
- Serve over steamed rice, fried rice, or noodles for a hearty meal.
- Garnish with sesame seeds, chopped green onions, or fresh cilantro for extra freshness.
- Use toothpicks to serve as a party appetizer.
9. Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months and reheat in the microwave or stovetop.
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Frequently Asked Questions
Can I Use Frozen Meatballs for This Recipe?
Yes! You can use frozen meatballs instead of making them from scratch. No need to thaw them—just toss them into the crockpot with the sauce and cook on low for 4–6 hours or high for 2–3 hours.
If you prefer homemade meatballs, brown them first for better texture before adding them to the slow cooker.
What’s the Best Sauce for Asian Meatballs?
The sauce is key to getting that perfect balance of sweet, savory, and tangy flavors.
A classic combination includes soy sauce, hoisin sauce, honey or brown sugar, garlic, ginger, rice vinegar, and sesame oil.
Some variations may include sriracha or red pepper flakes for heat. Cornstarch can be added at the end to thicken the sauce.
How Do I Serve Asian Meatballs?
These crockpot meatballs are versatile! They can be served in several ways:
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As an appetizer – Serve them with toothpicks for an easy party snack.
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Over rice or noodles – Pair with steamed white rice, fried rice, or lo mein for a complete meal.
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In a sandwich – Stuff them into a sub roll with a drizzle of extra sauce.
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With veggies – Serve alongside stir-fried or roasted vegetables like broccoli, snap peas, or bell peppers.
