This sticky, savory-sweet slow-cooker meatball recipe is exactly the kind of no-fuss dish that saves weeknights, pleases kids, and doubles as a party appetizer. Frozen, fully cooked meatballs get a simple honey-garlic glaze that thickens as it simmers, so you end up with glossy, tender bites with almost no hands-on time. If you enjoy hands-off slow-cooker dinners, try this leftover goose curry slow cooker for another easy, flavor-forward meal.
Why you’ll love this dish
- Minimal prep: whisk a few pantry items, pour over frozen meatballs, and walk away.
- Crowd-friendly: sweet, garlicky, and familiar — ideal for kids, potlucks, and game-day spreads.
- Flexible timing: the low 3–4 hour window on low gives you wiggle room around family schedules.
“I put this on before work and came home to restaurant-style meatballs — sticky, glossy, and gone in minutes.” — a reader who made it for a party
This recipe shines when you want something comforting without fuss. The honey adds depth and sheen, garlic keeps it savory, and ketchup and soy round out the acidity and umami.
Step-by-step overview
Before you open the slow cooker:
- Make the sauce by whisking brown sugar, honey, ketchup, soy sauce, and garlic until smooth.
- Add frozen, fully cooked meatballs to the cooker and pour the sauce over them.
- Cook on low for 3–4 hours, stirring once or twice so every meatball gets coated.
- Finish by tasting, adjusting seasoning, and garnishing with sesame seeds and parsley.
This sets clear expectations: no browning required, no thawing necessary, and a short cook window that won’t overcomplicate your day.
What you’ll need
- 28 oz fully cooked, frozen meatballs (beef, pork, turkey, or a mixed pack)
- 3 tablespoons brown sugar (light or dark)
- 1/3 cup honey (mild or floral)
- 1/2 cup ketchup
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 3 cloves garlic, minced (about 1 tablespoon)
Garnish: - Toasted sesame seeds
- Chopped fresh parsley or green onions
Notes on substitutions:
- Swap honey for maple syrup for a different sweetness profile.
- Use coconut aminos in place of soy sauce for a soy-free option.
- If you only have thawed meatballs, reduce cook time slightly — check after 2 hours.
Step-by-step instructions
- In a medium bowl, whisk the brown sugar, honey, ketchup, soy sauce, and minced garlic until the mixture is smooth and glossy.
- Pour the frozen meatballs into the slow cooker. Spread them into an even layer so they heat consistently.
- Pour the sauce over the meatballs. Use a spoon to gently stir and coat each meatball as best you can.
- Cover and cook on low for 3–4 hours. Stir once or twice during that time to redistribute sauce and heat.
- Near the end of cooking, taste the sauce and adjust seasoning with a pinch of salt, extra soy sauce for umami, or a squeeze of lemon for brightness.
- If the sauce is too thin, remove the lid, turn the heat to high for the last 15–30 minutes, or thicken with a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons cold water) stirred in and cooked 5–10 minutes until glossy.
- Garnish with sesame seeds and parsley. Serve warm.
Safety tip: since these are fully cooked frozen meatballs, you’re reheating them; ensure they reach 165°F internally when serving, especially if reheated from cold.
Best ways to enjoy it
- Party appetizer: transfer to a warmed serving dish with toothpicks and extra sauce on the side.
- Weeknight dinner: serve over steamed rice or buttered egg noodles to soak up the glaze.
- Sandwiches: spoon meatballs into soft rolls for mini sliders, topped with extra parsley.
- For a party-friendly pairing, serve with garlic parmesan cheeseburger bombs or soft rolls to round out a casual spread.
For plating, shallow bowls with a bed of rice and a sprinkle of sesame seeds look attractive and make it easy to eat.
Storage and reheating tips
- Refrigerator: Cool leftovers quickly, transfer to an airtight container, and refrigerate for 3–4 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Leave a little headspace for expansion.
- Reheating: Thaw overnight in the fridge before reheating for best texture. Reheat gently in a saucepan over medium-low heat until steaming, or microwave in 30–45 second bursts, stirring between, until it reaches 165°F.
- Do not refreeze previously thawed meatballs unless they were cooked after thawing.
Label containers with the date so you use them within safe timelines.
Helpful cooking tips
- Use fully cooked frozen meatballs to save time; raw meatballs need longer cooking and can dry out.
- For extra depth, add 1 teaspoon toasted sesame oil to the sauce at the end — it’s potent, so a little goes a long way.
- If you prefer less sweetness, reduce the honey by 1–2 tablespoons and taste.
- To avoid a watery sauce, don’t lift the lid too often during the first couple of hours; evaporation happens mainly at the end when you uncover to reduce.
- If serving as an appetizer, remove the meatballs to a shallow, oven-safe dish and keep warm in a low oven (200°F) during the party.
Creative twists
- Korean-style: Add 1 tablespoon gochujang and swap honey for brown sugar for a spicy-sweet kick. Top with scallions and sesame.
- BBQ twist: Replace ketchup with your favorite BBQ sauce and add a splash of apple cider vinegar.
- Vegetarian version: Use plant-based meatballs and reduce cook time — warm just until heated through and glaze it.
- Citrus lift: Stir in 1 tablespoon rice vinegar and 1 teaspoon grated orange zest for brightness.
- Heat it up: Add red pepper flakes or 1 teaspoon sriracha to the sauce if you like some heat.
These swaps let you customize the glaze for different palates and events.
Common questions
Q: Can I use fresh or uncooked meatballs?
A: This recipe is written for fully cooked, frozen meatballs. Uncooked meatballs require longer cooking (typically 4–6 hours on low) and may release more fat; check doneness and internal temperature to be safe.
Q: How many does this serve?
A: A 28 oz bag usually yields about 6–8 appetizer servings or 4–6 main-dish portions when served with rice or noodles.
Q: How can I thicken the sauce if it stays runny?
A: Mix 1 teaspoon cornstarch with 2 teaspoons cold water, whisk into a small bowl, then stir into the slow cooker and cook uncovered on high for 5–10 minutes until glossy and thickened.
Q: Can I make this on high instead of low?
A: Yes — you can cook on high for about 1.5–2 hours, but check earlier to avoid overcooking the glaze. Low yields more even heating and a slightly better texture.
Q: Is it freezer-friendly after cooking?
A: Yes. Cool completely, portion into freezer containers, and freeze up to 3 months. Thaw overnight before reheating for best texture.
If you have another question about timing, substitutions, or scaling the recipe, tell me how many people you’re serving and I’ll help adapt it.
Honey Garlic Meatballs
Ingredients
For the Meatballs
- 28 oz fully cooked, frozen meatballs (beef, pork, turkey, or a mixed pack)
For the Sauce
- 3 tablespoons brown sugar (light or dark)
- 1/3 cup honey (mild or floral)
- 1/2 cup ketchup
- 2 tablespoons soy sauce (low-sodium if preferred)
- 3 cloves garlic, minced (about 1 tablespoon)
For Garnish
- toasted sesame seeds
- chopped fresh parsley or green onions
Instructions
Preparation
- In a medium bowl, whisk the brown sugar, honey, ketchup, soy sauce, and minced garlic until the mixture is smooth and glossy.
- Pour the frozen meatballs into the slow cooker, spreading them into an even layer.
- Pour the sauce over the meatballs, gently stirring to coat each meatball.
Cooking
- Cover and cook on low for 3–4 hours, stirring once or twice to redistribute the sauce.
- Near the end of cooking, taste the sauce and adjust seasoning as needed.
- If the sauce is too thin, remove the lid, turn the heat to high for the last 15-30 minutes or thicken with a cornstarch slurry.
Serving
- Garnish with sesame seeds and parsley. Serve warm.