Crockpot Asian Meatballs

Crockpot Asian meatballs are slow-cooked in a glossy hoisin-soy glaze until they’re lacquered and thoroughly heated. This simple method uses frozen fully cooked meatballs for an even coating and a thickened sauce you can serve right away.

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Prep Time 5

Cook Time 3

Total Time 3 5

Servings: 8 servings

Course: Appetizer

Cuisine: Asian-American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Frozen fully cooked meatballs

32 oz frozen fully cooked meatballs Keep frozen until adding to the slow cooker.

Hoisin-soy glaze

1 3rd cup hoisin sauce
0.25 cup soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 garlic, minced
1 tsp sesame oil
1 tsp fresh ginger, grated
0.25 tsp red pepper flakes

Garnish

0.5 tbsp sesame seeds Use enough to visibly scatter over the finished meatballs.
2 tbsp sliced green onions Use thin-sliced green onions for a fresh pop of color.

Equipment

1 slow cooker

Method

Add meatballs

Place the frozen fully cooked meatballs into the slow cooker in an even layer.
Whisk hoisin sauce, soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes until smooth.
Pour the sauce mixture over the meatballs and stir gently to coat evenly.

Slow cook and thicken

Cook on low for 3–4 hours until the meatballs are heated through and the sauce has thickened, or cook on high for 1.5–2 hours.
Stir gently every hour during cooking to keep the coating even and glossy.

Serve

Transfer the meatballs to a serving platter and garnish with sesame seeds and sliced green onions.

Notes

For the glossiest glaze, avoid over-stirring—stir gently every hour so the sauce clings instead of breaking. Store leftovers in the refrigerator up to 3 days. Freeze yes, freeze in a sealed container up to 2 months; thaw in the fridge and rewarm in the microwave or back in the slow cooker until hot. For a gluten-aware option, use tamari instead of soy sauce.