Name: Tasty Slow Cooker Honey Garlic Meatballs
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 2 pounds frozen fully cooked meatballs; 1/2 cup honey; 1/2 cup ketchup; 1/2 cup soy sauce; 4 cloves garlic, minced; 1 tablespoon rice vinegar; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons cornstarch; 2 tablespoons water; sliced green onions, for garnish; sesame seeds, for garnish

Tasty Slow Cooker Honey Garlic Meatballs Recipe

Slow Cooker Honey Garlic Meatballs Recipe tastes sweet, savory, sticky, and just a little garlicky in the best way, like takeout comfort food that moved into your kitchen. It works for busy families, game days, potlucks, or lazy Sundays, and it takes about 10 minutes of prep with a hands-off slow cooker finish. I first made these meatballs for a snow day party, and my friends hovered around the slow cooker like it was a campfire.

Why Slow Cooker Honey Garlic Meatballs Recipe Is Worth It

This slow cooker honey garlic meatballs recipe tastes like something from a good Asian-style restaurant, but you control the ingredients and the sweetness. The sauce coats every meatball in a glossy, sticky layer that clings to your fingers in the most satisfying way. Kids love the sweetness, adults love the garlic and soy, and everyone loves that it cooks while you live your life.

You toss frozen meatballs into the slow cooker, whisk a quick sauce, pour it on, and walk away. No browning, no splattering oil, no babysitting a skillet. The slow cooker keeps everything warm for hours, so you can serve these for parties or weeknight dinners without stress.

“These slow cooker honey garlic meatballs disappeared faster than any appetizer I have ever served. The sauce tasted perfectly balanced, not too sweet, not too salty, and the meatballs stayed juicy for hours on warm. My family asked for the recipe before they even left the table.”

Ingredients You Need

Meatballs

2 pounds frozen fully cooked meatballs
- Use homestyle or Italian style; both work.
- I like Costco, Trader Joe’s, or Cooked Perfect brand, but any sturdy meatball holds up.
- Use turkey or chicken meatballs for a lighter version.

Honey Garlic Sauce

1 cup honey
- Clover or wildflower honey works best; avoid super strong flavored honey.
1/2 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten free.
1/3 cup ketchup
- Any basic brand works; I use Heinz for consistent flavor.
1/4 cup brown sugar, packed
- Light brown sugar keeps the flavor balanced; dark brown adds deeper caramel notes.
4 cloves garlic, minced or pressed
- Use jarred minced garlic as a pantry shortcut if needed.
1 tablespoon rice vinegar or apple cider vinegar
- This adds brightness and keeps the sauce from tasting flat.
1 tablespoon sesame oil
- Toasted sesame oil gives that takeout-style aroma.
1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- Fresh ginger tastes brighter, but ground ginger works fine from the pantry.
1/4 teaspoon crushed red pepper flakes
- Adjust to taste for more or less heat.
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water

Optional Garnishes

Sliced green onions
Toasted sesame seeds
Thinly sliced red chili or jalapeño for extra heat

Equipment List

4 to 6 quart slow cooker
Medium mixing bowl
Small bowl for cornstarch slurry
Whisk
Measuring cups and spoons
Silicone spatula or wooden spoon

Quick Tips & substitutions

Use frozen meatballs straight from the freezer; no need to thaw.
Choose low sodium soy sauce so the sauce does not taste too salty.
Swap honey with maple syrup if you run out of honey; the flavor changes slightly but still tastes great.
Use tamari or coconut aminos for a gluten free version.
Pick turkey or chicken meatballs for a leaner option with less fat.
Add more crushed red pepper flakes or a spoon of sriracha if you want a spicier kick.
Stir in a splash of pineapple juice for a sweet and tangy twist.
Toss in a bag of frozen bell peppers and onions during the last hour for built in veggies.
Thicken the sauce with extra cornstarch slurry if you want a stickier glaze.
Keep the slow cooker on warm for serving so the sauce stays glossy and the meatballs stay tender.

How to Make Slow Cooker Honey Garlic Meatballs

Step 1: Load the slow cooker

Pour the frozen meatballs into the slow cooker in an even layer. Break up any meatballs that stick together so the sauce can coat everything. Set the slow cooker aside while you mix the sauce.

Step 2: Mix the honey garlic sauce

In a medium bowl, whisk together honey, soy sauce, ketchup, brown sugar, garlic, vinegar, sesame oil, ginger, red pepper flakes, and black pepper. Whisk until the honey dissolves and the sauce looks smooth and glossy. Taste a tiny spoonful and adjust sweetness or heat to your liking.

Step 3: Pour and coat

Pour the honey garlic sauce over the meatballs in the slow cooker. Use a spatula or spoon to gently toss the meatballs so the sauce coats them as evenly as possible. Scrape every bit of sauce from the bowl, because that flavor tastes too good to waste.

Step 4: Slow cook

Cover the slow cooker with the lid. Cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the meatballs heat through and the sauce bubbles around the edges. Stir once halfway through to recoat the meatballs and keep the sauce from sticking to the sides.

Step 5: Thicken the sauce

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the slow cooker during the last 20 to 30 minutes of cooking. Stir gently, cover again, and let the sauce thicken into a shiny glaze that clings to the meatballs.

Step 6: Garnish and serve

Turn the slow cooker to warm once the sauce thickens and the meatballs heat through. Sprinkle sliced green onions and sesame seeds over the top right before serving. Serve straight from the slow cooker so the meatballs stay hot and saucy.

Recipe Variations

Gluten free: Use gluten free meatballs and swap soy sauce with tamari or coconut aminos.
Dairy free: Most frozen meatballs already qualify, but check labels to be safe.
Low carb: Use sugar free ketchup, a low carb sweetener in place of brown sugar, and low carb meatballs.
Extra veggie: Add frozen stir fry vegetables or broccoli florets during the last hour of cooking.
Pineapple twist: Add pineapple chunks and a splash of pineapple juice for a sweet and tangy version.
Spicy version: Stir in sriracha, gochujang, or extra red pepper flakes for more heat.
Homemade meatballs: Use your favorite homemade meatball recipe, sear them in a skillet, then finish them in the slow cooker with the sauce.

Ways to Serve Honey Garlic Meatballs

Spoon over steamed white rice, brown rice, or jasmine rice.
Pile on top of buttered egg noodles or plain ramen noodles.
Serve with stir fried veggies or roasted broccoli for a full meal.
Stick toothpicks in each meatball and serve as a party appetizer.
Tuck into slider buns with a little coleslaw for fun sandwiches.
Serve over cauliflower rice or zucchini noodles for a lighter option.

Storage Success

Store leftover Tasty Slow Cooker Honey Garlic Meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave, and stir a splash of water in if the sauce thickens too much. Freeze cooled meatballs and sauce in freezer bags or containers for up to 3 months, then thaw in the fridge overnight before reheating. I like to freeze them in smaller portions so I can pull out a quick lunch or easy dinner whenever life feels hectic.