Why You’ll Love This Recipe

Asian Crockpot Meatballs are the perfect blend of savory, sweet, and umami flavors, all slow-cooked to tender perfection. Whether served as an appetizer or over rice for a hearty main dish, these meatballs are easy to prepare and pack a flavorful punch. The crockpot does all the work, making it an ideal set-it-and-forget-it dish for busy weeknights, parties, or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef or porkbreadcrumbslarge eggsminced garlicginger pastegreen onionssoy saucehoisin saucehoneyrice vinegarSriracha (optional)cornstarchwatertoasted sesame oil

directions

In a large bowl, combine ground meat, breadcrumbs, eggs, minced garlic, ginger paste, and chopped green onions. Mix until well combined.

Shape mixture into small meatballs, about 1 to 1½ inches in diameter.

Lightly spray a skillet with oil and sear the meatballs on all sides over medium heat until browned (optional for added texture).

In a separate bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, Sriracha (if using), and sesame oil.

Place the browned or raw meatballs into the crockpot and pour the sauce mixture over them.

Cover and cook on low for 4-5 hours or on high for 2-3 hours.

In the last 30 minutes of cooking, mix cornstarch with water to form a slurry and stir into the crockpot to thicken the sauce.

Garnish with additional green onions or sesame seeds before serving.

Servings and timing

This recipe yields approximately 24 meatballs.Preparation time: 15 minutesCooking time: 4-5 hours on low or 2-3 hours on highTotal time: 4.5-5.5 hours

Variations

Use ground turkey or chicken for a leaner option.

Add chopped water chestnuts to the meat mixture for extra crunch.

Make them spicy by adding more Sriracha or red pepper flakes.

Serve over rice, noodles, or in lettuce wraps for different presentations.

Use gluten-free breadcrumbs and tamari for a gluten-free version.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze for up to 2 months.Reheat in the microwave or on the stovetop until heated through, adding a splash of water if needed to loosen the sauce.

FAQs

Can I use frozen meatballs?

Yes, just add them straight to the crockpot with the sauce and cook for 4-5 hours on low.

Do I have to brown the meatballs first?

No, but browning adds texture and depth of flavor.

Can I make this recipe ahead of time?

Yes, you can prep the meatballs and sauce a day in advance and refrigerate until ready to cook.

What can I use instead of hoisin sauce?

Try a mix of soy sauce, peanut butter, and a bit of honey as a substitute.

Are these meatballs spicy?

They can be mildly spicy if you include Sriracha, but you can adjust the heat level to taste.

Can I double the recipe?

Absolutely, just make sure your crockpot is large enough to hold everything.

What sides go well with these meatballs?

Steamed rice, stir-fried vegetables, or Asian-style slaw make great accompaniments.

Can I bake the meatballs instead?

Yes, bake at 400°F for 15-20 minutes, then transfer to the crockpot with the sauce.

Are these kid-friendly?

Yes, just reduce or omit the Sriracha for a milder flavor.

What herbs go well with this dish?

Cilantro and green onions make great garnishes.

Conclusion

Asian Crockpot Meatballs offer a flavorful, low-effort solution for busy cooks who crave bold, savory dishes. With simple ingredients and a hands-off cooking method, these meatballs are great for entertaining, meal prep, or satisfying your craving for Asian-inspired comfort food. Enjoy them once, and they’re sure to become a favorite in your recipe rotation.