There’s something irresistibly cozy about these Asian Meatballs slowly simmering away in the crockpot.
They fill your kitchen with an aroma that’s both savory and just a bit sweet, teasing you with hints of ginger, soy, and garlic as they soak up all that flavor.
I fell in love with these tender, juicy meatballs on a chilly winter day when I wanted something satisfying but easy enough to prep in the morning and forget about until dinner.
The slow-cooked flavors really make this dish shine, and the best part? These meatballs taste even better after a full day in the crockpot, allowing all the spices and seasonings to mingle and deepen.
This dish also happens to be a real crowd-pleaser, and it’s perfect for when you want something a bit different from the usual spaghetti and meatballs.
Simple Ingredients for Big Asian Flavor
Asian Meatballs Crockpot Recipe
Ingredients
- 1 20 oz Bag frozen meatballs (or homemade)
- 1/2 cup Hoisin sauce
- 2 tbsp Soy sauce
- 2 tbsp Honey
- 1/2 tbsp Rice vinegar
- 1 tsp Garlic powder
- 1 tbsp Brown sugar
- Green onions diced
- Sesame seeds
Instructions
- Place the meatballs in your crockpot.
- In a bowl, mix together the hoisin sauce, soy sauce, honey, rice vinegar, garlic powder, and brown sugar. Pour this sauce over the meatballs.
- Toss the meatballs to ensure they’re fully coated with the sauce.
- Cover and cook on high for 1-2 hours or on low for 2-4 hours, stirring occasionally to evenly distribute the sauce.
- Once the meatballs are cooked, sprinkle them with diced green onions and sesame seeds before serving.
Notes
- If using frozen meatballs, opt for homestyle rather than Italian to maintain the Asian flavors without introducing additional spices.
- This recipe can easily be doubled. If you do, use an 8-quart crockpot for the best results.
Why I Love This Recipe?
- Slow-cooking magic: The crockpot does all the heavy lifting, infusing the meatballs with a rich, slow-simmered flavor that feels like a reward at the end of a busy day.
- Perfect for meal prep: I like to make a double batch—one for dinner, the other for easy lunches throughout the week. It’s a lifesaver for those days when I’m in a rush.
- Flavor-packed but healthy: With simple, low-carb ingredients, this recipe has a healthful twist that doesn’t skimp on flavor, making it ideal for lightening up without missing out.
- A family favorite: Even my pickiest eaters love these! The slightly sweet, savory sauce is kid-approved, and they love making “mini meatball subs” with leftovers.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 97 kcal |
| Carbohydrates | 20g |
| Protein | 4g |
| Fat | 2g |
| Cholesterol | 6mg |
| Sodium | 708mg |
| Fiber | 2g |
Some Helpful Tips
- Use Homemade Meatballs for Extra Flavor: While frozen meatballs are convenient, making your own meatballs can add a personal touch and extra flavor.
For homemade meatballs, try adding minced ginger, garlic, and green onions to the meat mixture for an authentic taste. - Customize the Sauce to Your Taste: Feel free to adjust the balance of hoisin sauce, soy sauce, and honey to suit your preferred level of sweetness and saltiness.
If you like it spicier, add a bit of chili paste or sriracha to the sauce for some heat. - Opt for Low-Sodium Soy Sauce: If you’re watching your sodium intake, consider using low-sodium soy sauce to keep the dish flavorful but a bit lighter on salt.
- Don’t Overcook the Meatballs: Since the meatballs are already cooked (if using frozen), the goal is just to heat them through and allow them to soak up the sauce.
Cooking them for too long can make them dry or rubbery, so stick to the recommended cook time. - Garnish for Extra Texture and Flavor: Add a crunchy texture and burst of fresh flavor by topping your meatballs with a sprinkle of toasted sesame seeds and freshly diced green onions.
You can also add a few red chili flakes for a bit of heat. - Keep the Sauce on the Side for Dipping: If you’re serving the meatballs as appetizers or a party snack, you can serve the sauce on the side as a dipping sauce to keep the meatballs extra juicy and flavorful.
Conclusion
Every time I make these meatballs, I’m reminded how nice slow cooking can be. It takes only a few minutes of prep, but the flavor tastes like it cooked all day.
The sauce gets richer as it simmers, and the meatballs turn soft and full of flavor. It’s an easy dinner that still feels comforting.
I also enjoy how well the leftovers hold up. They’re quick to reheat and taste just as good the next day.
