Print

Asian Crockpot Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Asian Crockpot Meatballs are tender, flavorful, and coated in a sweet and savory sauce with a hint of garlic and ginger. Perfect as an appetizer, party snack, or served over rice for a delicious dinner. The slow cooker does all the work, making this recipe super easy and stress-free!

Ingredients

Scale

For the Meatballs:

  • 500 g (1 lb) ground beef or pork (or a mix)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Sauce:

  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce (low-sodium)
  • 1/4 cup rice vinegar
  • 1/4 cup honey or brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sriracha or chili garlic sauce (optional, for heat)
  • 1 teaspoon sesame oil

For Garnish:

  • 2 tablespoons sesame seeds
  • 2 green onions, sliced

Instructions

🍖 Prepare the Meatballs:

  1. Mix the Meatball Ingredients:

    • In a large bowl, combine ground meat, breadcrumbs, milk, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
    • Mix until just combined (avoid overmixing to keep meatballs tender).

  2. Form the Meatballs:

    • Roll the mixture into 1-inch (2.5 cm) meatballs (about 20-24 meatballs).

  3. Brown the Meatballs (Optional):

    • In a skillet, heat a bit of oil over medium heat.
    • Sear the meatballs for 2-3 minutes on each side until lightly browned.
    • This step is optional but adds extra flavor.

🍲 Make the Sauce and Cook:

  1. Prepare the Sauce:

    • In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, ketchup, ginger, garlic, sriracha, and sesame oil.

  2. Add to Slow Cooker:

    • Place the meatballs in the slow cooker.
    • Pour the sauce over the meatballs and gently stir to coat evenly.

  3. Cook:

    • Cover and cook on low for 4-6 hours or high for 2-3 hours until the meatballs are cooked through (75°C / 165°F internal temperature).

🍽️ Serve:

  1. Garnish and Serve:

    • Sprinkle with sesame seeds and sliced green onions before serving.

  2. Serving Suggestions:

    • Serve over steamed rice, with noodles, or as an appetizer with toothpicks.

Notes

  • Make Ahead: You can form the meatballs ahead of time and refrigerate overnight or freeze for later use.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating Tip: Reheat in the microwave or on the stovetop until warmed through.

Find it online: https://ukfinda.com/asian-crockpot-meatballs/