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Crockpot Asian Meatballs

Crockpot Asian meatballs with a glossy ginger-soy-hoisin glaze are tender, juicy, and coated in a sticky sauce. Browned meatballs are slow-cooked, then thickened with a cornstarch slurry for a clingy finish.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef or pork
  • 0.33 cup breadcrumbs
  • 1 egg
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onions, minced
For Asian glaze
  • 0.5 cup soy sauce
  • 0.33 cup hoisin sauce
  • 0.25 cup honey
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sriracha
  • 2 tbsp cornstarch
  • 2 tbsp water
  • sesame seeds for serving
  • green onions for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the meatballs
  1. In a mixing bowl, combine ground beef or pork, breadcrumbs, egg, garlic, fresh ginger, soy sauce, sesame oil, and minced green onions until evenly distributed. Roll the mixture into 1.5-inch balls and arrange them in a single layer.
  2. Heat a cast iron skillet over medium-high heat and brown the meatballs on all sides, working in batches if needed. Transfer the browned meatballs to the Crockpot (Dutch oven) in an even layer.
Cook with the Asian glaze
  1. Whisk soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and sriracha together in a bowl until smooth. Pour the glaze over the meatballs so they are mostly coated.
  2. Cook on Low for 3-4 hours, or on High for 2 hours, until the meatballs are cooked through and tender. Keep the lid on for best results and do not stir yet.
  3. Stir cornstarch and water together into a slurry, then stir the slurry into the sauce in the Crockpot. Cook on High for 20 minutes, stirring once, until the glaze is thickened and glossy.
Serve
  1. Serve the meatballs over rice and spoon the thickened sauce over the top. Finish with sesame seeds and green onions for serving.

Notes

For the best glaze, make sure the slurry goes in after the meatballs have fully cooked, then simmer on High just until glossy and thick. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes for up to 3 months (freeze sauce and meatballs together), then thaw overnight and reheat until the texture loosens. For a lighter option, use lean ground turkey or extra-lean ground beef in the same amounts.