Description

These Asian Crockpot Meatballs are savory, sweet, and tangy meatballs slow-cooked in a flavorful Asian-style sauce, perfect for appetizers or main dishes.

Ingredients

Units Scale

1.5 lbs ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
2 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
1/2 cup soy sauce
1/3 cup hoisin sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
1/4 tsp red pepper flakes (optional)
1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
Chopped green onions and sesame seeds for garnish

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Instructions

In a large bowl, mix ground beef, breadcrumbs, milk, egg, garlic, ground ginger, salt, and pepper until well combined.
Form the mixture into small meatballs and place them on a baking sheet.
Optional: Broil meatballs for 5-7 minutes to brown before placing in the crockpot.
In a separate bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
Place meatballs in the crockpot and pour sauce over them.
Cover and cook on low for 4-5 hours or high for 2-3 hours.
Optional: To thicken sauce, stir in the cornstarch slurry during the last 30 minutes of cooking.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Broiling the meatballs adds extra flavor but can be skipped for convenience.
Great served over rice, noodles, or as an appetizer with toothpicks.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 310
Sugar: 12g
Sodium: 780mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 18g
Cholesterol: 85mg