Honey Garlic Meatballs
Frozen meatballs in a sticky honey, soy and garlic glaze, cooked in the slow cooker and served over rice with sesame seeds.
Honey Garlic Meatballs
Course: Main CourseDifficulty: Easy8
servings10
minutes4
hoursFrozen meatballs in a sticky honey, soy and garlic glaze, cooked in the slow cooker and served over rice with sesame seeds.
Ingredients
2 lb frozen fully cooked meatballs
1/2 cup honey
1/3 cup soy sauce
1/4 cup ketchup
5 garlic cloves, minced
1 tbsp rice vinegar
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1/4 cup water
2 tbsp cornstarch mixed with 2 tbsp cold water
1 tbsp toasted sesame seeds
2 sliced green onions
3 cups cooked rice
Directions
- Whisk the honey, soy sauce, ketchup, garlic, vinegar, ginger, pepper flakes and water in a 6-quart slow cooker.
- Add the frozen meatballs and stir until they are coated.
- Cover and cook on LOW for 3 to 4 hours, or HIGH for 2 to 3 hours.
- Stir once halfway through so the sugary sauce does not catch on the edges.
- Check a meatball in the center of the pot. It should read 165°F.
- Stir in the cornstarch slurry and cook 15 minutes with the lid on, until the glaze coats a spoon.
- Switch to WARM and keep the meatballs under the sauce.
- Serve over rice with sesame seeds and green onions.
Notes
- Soy sauce is salty, so taste before adding more. Do not leave on HIGH all the way, because honey scorches. Reheat leftovers in a saucepan with a splash of water. Do not feed honey to children under one year.
What makes these honey garlic meatballs sticky
The glaze is mostly honey and soy, and that much sugar clings to the meatballs as it reduces. The cornstarch slurry at the end turns thin sauce into a coat you can see on the spoon. Without it you get a puddle, not a glaze.
Garlic is generous here, five cloves, and it mellows as it cooks. Ginger adds a quiet warmth in the background. If the glaze looks thin when the meatballs are hot, do not rush it. The slurry needs its 15 minutes with the lid on to thicken properly.
Swaps and a warning
Maple syrup works in place of honey, though the flavor is rounder and less floral. Tamari keeps it gluten-free. Skip dark soy sauce, which turns the glaze almost black and bitter. Sriracha in place of pepper flakes adds heat and a little tang.
Serving ideas
Steamed rice is the classic base. Roasted broccoli or quick-pickled cucumbers cut the sweetness nicely. For a party, spear them on toothpicks and keep the pot on WARM.
Leftovers and the usual slip
Reheat in a saucepan, not the microwave, so the glaze does not seize. Add a spoonful of water as it warms. The common mistake is walking away on HIGH for the whole cook, which burns the honey on the crock walls.
Honey Garlic Meatballs at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 13, led by frozen fully cooked meatballs, honey, soy sauce, ketchup
Tips for Honey Garlic Meatballs
Soy sauce is salty, so taste before adding more. Do not leave on HIGH all the way, because honey scorches. Reheat leftovers in a saucepan with a splash of water. Do not feed honey to children under one year.
Honey Garlic Meatballs FAQ
How long does Honey Garlic Meatballs take?
Honey Garlic Meatballs takes 4 hours of cooking after 10 minutes of prep.
How many people does Honey Garlic Meatballs serve?
This recipe makes 8 servings.
What do I need to make Honey Garlic Meatballs?
13 ingredients, led by frozen fully cooked meatballs, honey, soy sauce, ketchup. Amounts are in the recipe card above.
Part of: 7 Crockpot Meatball Recipes for Parties and Dinner
