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Crockpot Asian Meatballs

Crockpot Asian meatballs cook in a slow cooker with a savory-sweet hoisin, soy, honey, and ginger sauce. A cornstarch slurry thickens the sauce until it is glossy and coats the tender meatballs.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.5 cup hoisin sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil toasted
  • 2 cloves garlic minced
  • 1 tbsp ginger fresh, grated
  • 1 tbsp cornstarch
  • 2 tbsp water cold
For the meatballs
  • 2 package (16 oz) beef meatballs frozen, fully cooked, thawed in the refrigerator

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

Make the sauce
  1. In a medium bowl, whisk together the hoisin sauce, low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated fresh ginger.
Slow-cook the meatballs
  1. Put the thawed meatballs in a 4- to 6-quart slow cooker.
  2. Pour the sauce over the meatballs.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until the meatballs reach 165°F.
Thicken the sauce
  1. Whisk the cornstarch and cold water in a small bowl.
  2. Stir the cornstarch mixture into the slow cooker.
  3. Cover and cook on HIGH for 15 to 20 minutes, until the sauce is glossy and thickened.

Notes

For an even coating, stir the cornstarch slurry thoroughly into the slow cooker. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use certified gluten-free hoisin sauce and tamari in place of the soy sauce.