Crockpot Honey Garlic Meatballs

These tender Crockpot Honey Garlic Meatballs simmer slowly in a glossy, addictive sauce made with honey, garlic, soy sauce, ketchup, and brown sugar. The result is juicy meatballs coated in irresistible sweet-savory flavor — perfect as a crowd-pleasing appetizer, party dish, or easy weeknight dinner over rice.

Why You’ll Love This Recipe:

This recipe is a true lifesaver for busy days! With just a handful of pantry staples and frozen meatballs, you get maximum flavor with almost zero effort. The slow cooker does all the work, infusing every bite with that perfect balance of sticky-sweet honey, punchy garlic, and umami from soy sauce.

It’s incredibly versatile — serve it as finger-food at game nights, potlucks, or holidays, or turn it into a hearty meal with rice or noodles. Kids and adults devour it, cleanup is minimal, and the aroma filling your home is downright mouthwatering. Plus, it’s make-ahead friendly and scales up beautifully for crowds.

Yield: 10 servings

Crockpot Honey Garlic Meatballs

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Easy slow cooker honey garlic meatballs in sticky-sweet-savory sauce — perfect appetizer or dinner with minimal effort!

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

• 28–32 oz (about 2 lbs) fully cooked frozen meatballs (beef, turkey, chicken, or veggie)
• ⅓ cup honey
• ¼ cup brown sugar (light or dark)
• ½ cup ketchup
• ¼ cup soy sauce (low-sodium preferred)
• 4–5 cloves garlic, minced (about 2 tablespoons)
• Optional: ½ tsp red pepper flakes for heat, sliced green onions & sesame seeds for garnish

Instructions

1. Get that slow cooker ready! Lightly spray the inside of your 4–6 quart crockpot with non-stick spray — this little trick makes cleanup a breeze later.
2. Dump in the star of the show — pour your bag of frozen meatballs straight into the crockpot. No need to thaw — they’ll cook up perfectly tender!
3. Whip up the magic sauce in a medium mixing bowl. Add the honey, brown sugar, ketchup, soy sauce, and minced garlic. Whisk everything together until smooth and the sugar starts to dissolve — it should look glossy and smell amazing already!
4. Bring on the flavor bath — pour that beautiful honey garlic sauce all over the meatballs. Give everything a good gentle stir so every single meatball gets lovingly coated.
5. Set it and forget it — pop the lid on and cook on LOW for 4 hours or HIGH for 2.5–3 hours. Your kitchen is about to smell like heaven!
6. Midway check-in — after about 2 hours (or halfway), lift the lid and give the meatballs a stir. This ensures even cooking and sauce distribution.
7. Thicken if you like it extra sticky — for a glossier glaze, stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water during the last 30 minutes. Cook a bit longer until thickened.
8. Taste test time! Give the sauce a quick taste — want it sweeter? Add a drizzle more honey. Need more punch? Splash in extra soy or garlic.
9. Garnish to impress — once done, sprinkle sliced green onions and a pinch of sesame seeds over the top for that gorgeous pop of color and crunch.
10. Serve and enjoy! Dish them up warm as an appetizer with toothpicks, or spoon over fluffy rice, noodles, or quinoa for a complete meal. Watch everyone go back for seconds!

Notes

This dish pairs beautifully with steamed broccoli, stir-fried veggies, or a simple salad. The sauce thickens as it cools, so reheat gently with a splash of water if needed. It’s naturally dairy-free and can be made gluten-free with tamari and appropriate meatballs.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 65Total Fat 0gUnsaturated Fat 0gSodium 452mgCarbohydrates 17gFiber 0gSugar 16gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use frozen fully-cooked meatballs to keep prep under 10 minutes — no thawing needed!
• Stir gently halfway through cooking to ensure even sauce coating and prevent sticking.
• For thicker, glossier sauce, mix 1–2 tbsp cornstarch with cold water and stir in during the last 30 minutes.
• Taste the sauce before adding meatballs and adjust honey/soy for your preferred sweet-salty balance.
• Spray the crockpot insert lightly with oil to make cleanup easier.
• If using homemade meatballs, pre-bake or sear them lightly for best texture.

Ingredients Notes:

Frozen fully-cooked meatballs form the easy base — beef, turkey, chicken, pork, or even veggie work wonderfully (choose homestyle or Italian-style for best flavor). Honey brings natural sweetness and that signature sticky glaze.

Brown sugar adds depth and caramel notes. Ketchup provides tanginess and body to the sauce. Soy sauce (low-sodium recommended) delivers essential savory umami — tamari works for gluten-free. Fresh minced garlic is key for bold, aromatic flavor — avoid jarred if possible for brighter taste. These everyday ingredients combine into something far greater than the sum of their parts!

Variations and Substitutions:

Make it spicier by adding ½–1 tsp red pepper flakes, sriracha, or chili garlic sauce to the mix. Use pineapple juice instead of some ketchup for a Hawaiian twist. Swap half the honey for maple syrup for a richer flavor profile.

Try ginger (1–2 tsp grated fresh) for extra zing. For a lighter version, use low-sodium soy sauce and lean turkey meatballs. Gluten-free? Choose tamari and gluten-free meatballs. Want homemade? Mix ground meat with breadcrumbs, egg, garlic, and herbs, then bake briefly before adding. For a BBQ vibe, blend in ¼ cup BBQ sauce. You can even add bell peppers or onions in the last hour for extra veggies.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. Freeze cooled meatballs and sauce in freezer-safe bags or containers for up to 3 months — thaw overnight in the fridge and reheat slowly to maintain texture.

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