These Crockpot Asian Meatballs are sticky, saucy, and full of bold flavor. They’re sweet, salty, a little garlicky, and finished with a glossy glaze that clings to every bite. The best part? You just toss everything in the slow cooker and let it do the work. This is one of my favorite go-to recipes for meal prep or casual dinners when I want something that feels special but takes almost no effort.
Why I Love This Recipe
I made these for a casual dinner night when I wanted something cozy but bold. The flavor balance was spot-on, and the sticky glaze was exactly what I was craving. It instantly made it into the regular meal rotation.
- It’s packed with flavor without being too spicy
- You don’t need to brown the meatballs — the sauce does all the work
- The texture stays juicy and tender in the crockpot
- It pairs with rice, noodles, or anything you’ve got
What You’ll Need
For the meatballs:
- 1½ pounds ground beef
- ⅓ cup plain breadcrumbs
- 1 large egg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
For the sauce:
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 teaspoons chili garlic sauce (optional for heat)
For topping:
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Servings + Time
Serves: 5 (about 20 meatballs)
Prep time: 15 minutes
Cook time: 3 hours on high or 6 hours on low
Total time: 3–6 hours 15 minutes
Substitutions + Variations
- Use ground pork or chicken instead of beef
- Add minced green onion or cilantro into the meatball mix
- Skip the chili garlic sauce for a mild version
- Swap hoisin for teriyaki if that’s what you have
- Serve on skewers for an appetizer-style twist
Tools Needed
- Mixing bowl
- Crockpot or slow cooker
- Small whisk or fork
- Spoon or cookie scoop for forming meatballs
Make Ahead Tips
- Form meatballs up to 1 day in advance and refrigerate
- Mix the sauce ahead and store in a jar
- Freeze uncooked or fully cooked meatballs for later
Let’s Make It!
Step 1: Mix the Meatball Ingredients
In a large bowl, combine 1½ pounds ground beef, ⅓ cup plain breadcrumbs, 1 large egg, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix until just combined.
Step 2: Form the Meatballs
Use your hands or a scoop to form the mixture into 20 even meatballs. Place them on a parchment-lined plate or tray.
Step 3: Mix the Sauce
In a separate bowl, whisk together ½ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon freshly grated ginger, and 2 teaspoons chili garlic sauce (optional). Stir until fully combined.
Step 4: Add Meatballs and Sauce to Crockpot
Place the raw meatballs gently into the bottom of your crockpot. Pour the sauce evenly over the top so every meatball is covered.
Step 5: Cook
Cover and cook on high for 3 hours or low for 6 hours until meatballs are fully cooked and tender.
Step 6: Thicken the Sauce
In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Pour it into the crockpot, stir gently, and cook uncovered on high for 10–15 more minutes until the sauce thickens.
Step 7: Serve
Transfer meatballs to a bowl and spoon extra sauce on top. Sprinkle with 1 tablespoon sesame seeds and 2 sliced green onions.
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave. Freeze cooked meatballs with sauce in a sealed container for up to 2 months.
Macros (Per Serving, 4 meatballs + sauce)
- Calories: 310
- Protein: 23g
- Carbs: 14g
- Fat: 18g
- Fiber: 1g
What to Serve With
- Steamed jasmine rice or coconut rice
- Stir-fried veggies or steamed broccoli
- Rice noodles or soba noodles
- A quick cucumber salad with sesame
Why This Recipe Works (Quick Science)
Cooking meatballs in the sauce keeps them tender and moist. The combination of soy sauce and rice vinegar brings that salty-tangy flavor, while honey and hoisin thicken and sweeten the glaze. Cornstarch slurry at the end helps bind it all into a clingy sauce that coats the meatballs perfectly.
Common Mistakes
- Overmixing the meat: This can make the meatballs dense and tough. Mix just until combined.
- Skipping the slurry: Without it, the sauce stays thin instead of turning into that glossy glaze.
- Using regular soy sauce: It can be too salty — low-sodium is best.
- Not grating the ginger fresh: Pre-minced ginger won’t give the same bright flavor.
FAQ
Can I make these with ground chicken or turkey?
Yes, just reduce the cook time slightly since leaner meat cooks faster.
Do I have to use hoisin sauce?
It adds depth, but you can use a little extra honey and soy sauce as a sub.
Can I make these spicy?
Yep — add more chili garlic sauce or a pinch of red pepper flakes.
How long do leftovers last?
Up to 4 days in the fridge, or 2 months frozen.
Wrap-Up
These Crockpot Asian Meatballs are a no-fuss, full-flavor dinner that works for busy nights or lazy weekends. I hope they become one of your repeat meals too. If you make them, leave a comment and tell me how they turned out — or what you served them with!