These slow cooker honey garlic meatballs are one of my go-to recipes when I need something quick, easy, and totally crowd-pleasing. It’s as simple as toss everything in the slow cooker and let the magic happen. The sauce is sweet, sticky, garlicky, and perfect over rice or noodles. You barely have to do anything, and it tastes like takeout—in the best way.
Servings and Cook Time
Serves: 6
Cook Time: 4 hours on LOW or 2–2.5 hours on HIGH
Why I Love This Recipe
This is one of those recipes I keep in my back pocket for busy days. I first made it during a crazy work week when I had zero energy but still wanted real food. I dumped everything in the slow cooker in five minutes and ended up with a dish I’d happily serve to guests.
- Just 5 minutes of prep
- You don’t even need to thaw the meatballs
- That sticky honey garlic sauce is addictive
- Great for meal prep or party appetizers
- It works with rice, noodles, or even mashed potatoes
What You’ll Need
- 1 (26 oz) bag frozen homestyle meatballs
- ½ cup honey
- ½ cup ketchup
- ⅓ cup soy sauce (low sodium)
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sliced green onions (for garnish)
- Sesame seeds (optional, for garnish)
Pro Tips
- Use low sodium soy sauce so it doesn’t get too salty
- Don’t skip the cornstarch—it thickens the sauce perfectly
- For extra flavor, brown the meatballs in a skillet first (not required)
- Add chili flakes if you like a little heat
- Double the sauce if you like it extra sticky
Tools You’ll Need
- Crockpot or slow cooker
- Measuring cups and spoons
- Mixing bowl
- Whisk or fork
- Cutting board and knife (for garlic and garnishes)
Substitutions and Variations
- Use BBQ sauce instead of ketchup for a smoky twist
- Maple syrup works in place of honey
- Chicken or turkey meatballs are great too
- Add a splash of rice vinegar for extra tang
- Stir in steamed broccoli right before serving for a full meal
Make Ahead Tips
- Mix the sauce ingredients the night before and store in a jar in the fridge
- Mince garlic and slice green onions in advance
- You can even pre-cook the meatballs if you’re using homemade
How To Make Slow Cooker Honey Garlic Meatballs
Step 1: Make the Sauce
In a mixing bowl, whisk together ½ cup honey, ½ cup ketchup, ⅓ cup low sodium soy sauce, and 4 cloves garlic, minced. Stir until smooth and combined.
Step 2: Add Meatballs to the Crockpot
Place the entire 26 oz bag of frozen homestyle meatballs into the bottom of the crockpot in an even layer.
Step 3: Pour Sauce Over Meatballs
Pour the honey garlic sauce evenly over the frozen meatballs in the crockpot, making sure they’re fully coated.
Step 4: Cook on Low
Cover and cook the meatballs on LOW for 4 hours or HIGH for 2–2.5 hours, until hot and cooked through.
Step 5: Thicken the Sauce
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Stir this slurry into the hot sauce in the crockpot. Cover and cook for another 15 minutes until thickened.
Step 6: Garnish and Serve
Transfer meatballs to a serving bowl. Spoon extra sauce on top. Garnish with sliced green onions and a sprinkle of sesame seeds.
Macros (per serving – approx.)
- Calories: 375
- Protein: 18g
- Carbs: 26g
- Fat: 22g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Soy sauce adds umami, garlic adds depth, and honey brings the sweetness that balances the tang of ketchup. Cooking everything slowly lets the flavors soak into the meatballs. The cornstarch slurry helps thicken the sauce so it sticks perfectly to every bite.
Common Mistakes
- Using regular soy sauce – Can make the dish too salty
- Forgetting to stir in the slurry – Sauce will stay watery
- Not cooking long enough – The sauce needs time to thicken and coat the meatballs
- Overcooking – Meatballs can dry out if left too long on HIGH
What to Serve With
- Steamed white or jasmine rice
- Garlic noodles or ramen
- Stir-fried veggies
- Roasted broccoli or green beans
- Soft dinner rolls for soaking up the sauce
FAQ
Can I use homemade meatballs?
Yes, just make sure they’re fully cooked before adding.
Can I use turkey or chicken meatballs?
Absolutely! Just pick a plain or lightly seasoned version.
Can I freeze leftovers?
Yes. Let them cool, then store in an airtight container for up to 2 months.
Can I make this spicy?
For sure. Add chili flakes or sriracha to the sauce before cooking.
Do I need to thaw the meatballs first?
Nope! Just throw them in frozen—it works perfectly.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight before reheating. Add a splash of water if the sauce gets too thick.
Wrap-Up
That’s it—easy, sticky, sweet-and-savory slow cooker honey garlic meatballs that basically make themselves. Make it once and you’ll be hooked. If you try it, come back and leave a comment to let me know how it turned out or ask anything you’re wondering!