Slow Cooker Asian Meatballs

Make dinner time a breeze with this easy dump & go recipe for Slow Cooker Asian Meatballs - These delicious meatballs are infused with asian flavors and the crockpot does all the work! Serve over white rice for an easy meal or they can be the perfect appetizer for any gathering or party.

Course Dinner

Cuisine American

Keyword slow cooker asian meatballs

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 485kcal

Author Jessica - Together as Family

Ingredients

1 bag (32 oz) frozen, fully cooked homestyle meatballs
1 cup hoisin sauce
1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons grated fresh ginger OR ginger paste (or 1/2 teaspoon dried ginger)
6 cloves garlic (minced, pressed, or paste)
1 teaspoon sriracha sauce (less or more to heat preference)
sesame seeds & sliced green onions (for garnish)

Instructions

Spray the slow cooker insert lightly with cooking spray. Dump the frozen meatballs into the slow cooker.
1 bag (32 oz) frozen, fully cooked homestyle meatballs
In a medium mixing bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using) until combined well.
1 cup hoisin sauce, 1/2 cup low-sodium soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons grated fresh ginger OR ginger paste, 6 cloves garlic, 1 teaspoon sriracha sauce
Pour the sauce over the meatballs and stir everything together to ensure that all the meatballs are coated with the sauce.
Place the lid on the slow cooker and cook on LOW heat for 4-6 hours or until the meatballs have reached an internal temperature of 165℉.
If serving as an appetizer, sprinkle the meatballs with sesame seeds and green onions and place toothpicks nearby to make eating easy.
If serving as an easy dinner recipe, serve the meatballs over cooked white rice with a drizzle of some extra sauce (from the crockpot) and garnish with green onions and sesame seeds.
sesame seeds & sliced green onions

Notes

Meatballs : I have made this recipe several time, with different types of meatballs, and they tastes the very best when traditional homestyle meatballs were used. The Italian meatballs have a different taste to them, seasoning wise, and don't pair well with the asian flavors in this recipe. No need to thaw the meatballs beforehand, simply dump them in straight from the freezer.

Ginger : Fresh ginger comes in 'ginger root' pieces. It looks like a piece of root but underneath the thick skin-like exterior is the fresh ginger. Peel away the skin with a vegetable peeler and then use the fine side of a box grater, or a microplane zester, to grate/zest the ginger. You could also use ginger paste which is ready-to-use fresh ginger in a paste.

Nutrition