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!
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.
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.
For extra flavor, sear the meatballs in a skillet over medium-high heat for 2–3 minutes per side.
In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sriracha, sesame oil, garlic, and ginger.
Place meatballs in the crockpot and pour the sauce over them. Cover and cook on low for 4 hours or high for 2 hours.
Stir in the cornstarch mixture during the last 30 minutes of cooking.
Garnish with green onions and sesame seeds. Serve over rice or noodles.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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:
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.
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.
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.
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.
The sauce makes the dish! A good base includes:
Whisk everything together and pour over the meatballs in the crockpot.
Slow cooking allows the meatballs to absorb all the flavors while staying tender.
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.
