Slow Cooker Honey-Garlic Meatballs
Ever have one of those days when the last thing you want to do is cook, but you’re still craving something warm, comforting, and packed with flavor? Whether it’s a busy weeknight or you’re feeding a crowd during game day, slow cooker Honey-Garlic Meatballs are my go-to. It’s effortless and delicious, what’s not to love?
You can transform a bag of frozen meatballs into something that tastes homemade, thanks to a bold, sticky-sweet sauce that simmers away while you get on with your day.
There’s zero chopping, no browning, no fancy steps; just dump, stir, and let your slow cooker work its magic. And the result? Tender meatballs bathed in a glossy, garlicky glaze that clings to every bite. You’ll want to grab a toothpick or a fork (or just go in with your fingers; I won’t judge) because these don’t last long once they hit the table.
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Ingredients
- Meatballs – Use plain flavored meatballs if you can find them, but teriyaki meatballs will also work.
- Ketchup
- Brown sugar – If you’re watching your sugar, start with 1 cup of brown sugar. You can always add more later.
- Honey
- Soy sauce – Use lower sodium soy sauce if you’re concerned abou the sodium.
- Garlic – That’s about 3-4 good sized cloves of garlic. Use fresh garlic; you won’t get the same flavor from jarlic even if you use more than 2 tablespoons.
How To Make Slow Cooker Honey-Garlic Meatballs
Add the frozen meatballs directly to the insert of a large slow cooker. No need to thaw beforehand. I like using a 6-quart programmable slow cooker for this recipe because it gives you plenty of space and lets you control the timing and heat settings easily.
In a mixing bowl, whisk together the ketchup, brown sugar, honey, soy sauce, and minced garlic until the sauce is smooth and fully combined. I recommend a mixing bowl with a grippy base for this step. It keeps the bowl from sliding around on the counter, which makes whisking much easier.
Pour the sauce over the meatballs and stir until everything is evenly coated. A long-handled silicone spoon works great here. It’s gentle on your slow cooker insert and makes it easier to mix a full batch without making a mess.
Cover and cook on low for 3 to 4 hours or on high for about 2 hours, until the meatballs are hot all the way through and the sauce has thickened. If the sauce still seems a bit thin, remove the lid and let it simmer for 20 minutes to reduce and concentrate the flavor.
Chef Jenn’s Tips
- Line your slow cooker with a slow cooker liner for super easy cleanup.
- If you’re using meatballs that are smaller or bite-sized, check them after 2½ hours on low to avoid overcooking.
- These meatballs are great for serving from the slow cooker. Set it to “warm” and let guests help themselves with a toothpick.
- Want it spicier? Stir in a tablespoon of sriracha or a few dashes of hot sauce for a little kick.
Recommended
Make It A Meal
These honey-garlic meatballs are so versatile! Serve them over a bed of steamed jasmine rice, buttered egg noodles, or even tucked into a soft hoagie roll with a little slaw for a sweet-savory meatball sandwich. They also pair beautifully with roasted broccoli, green beans, or a fresh garden salad to keep things balanced. Want it extra comforting? Mashed potatoes are never a bad idea.
Storage
Let the meatballs cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a zip-top freezer bag or container (with as much air removed as possible) for up to 2 months. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water if the sauce gets too thick.
Slow Cooker Honey-Garlic Meatballs
Ingredients
- 28-32 ounces meatballs homestyle fully-cooked frozen
- 2 cups ketchup
- 1 ½ cups brown sugar packed
- ½ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons garlic minced
Instructions
- Add the frozen meatballs to the insert of a large slow cooker.
- Whisk together the ketchup, brown sugar, honey, soy sauce, and minced garlic in a large mixing bowl until smooth.
- Pour the sauce over the meatballs and stir to coat them evenly.
- Cover tand cook on low for 3 to 4 hours or on high for about 2 hours, until the meatballs are hot all the way through and the sauce is thickened. If your sauce looks runny, simmer with the lid off for 20 minutes.
Notes
Chef Jenn’s Tips
- Line your slow cooker with a slow cooker liner for super easy cleanup.
- Use ketchup with no added sugar if you want to reduce the sweetness a bit—this sauce is rich!
- If you’re using meatballs that are smaller or bite-sized, check them after 2½ hours on low to avoid overcooking.
- These meatballs are great for serving from the slow cooker. Set it to “warm” and let guests help themselves with a toothpick.
- Want it spicier? Stir in a tablespoon of sriracha or a few dashes of hot sauce for a little kick.
