Slow Cooker Honey Garlic Meatballs Recipe tastes sweet, garlicky, sticky, and a little tangy with a cozy savory finish. It suits busy weeknights, game day spreads, and potlucks, with about 10 minutes of prep and 2 to 4 hours total in the slow cooker. I made a batch during football Sunday and my neighbors texted for the recipe before halftime.
Why Slow Cooker Honey Garlic Meatballs Is Worth It
You get big flavor with nearly hands-off cooking. The sauce brings honeyed sweetness, bold garlic, and a soy-savory backbone that clings to every bite.
Frozen meatballs keep things simple, while homemade meatballs work great if you want to go from scratch. The slow cooker keeps them hot for hours, which makes hosting feel easy.
“I served these for a birthday party and the platter vanished in 20 minutes. Perfect balance of sweet and savory, and the slow cooker kept them saucy and warm. Kids and adults asked for seconds.”
Ingredients You Need
- Meatballs
- 2 pounds frozen fully cooked meatballs, beef or turkey both work well (Rosina, Cooked Perfect, or store brand). Use plant-based meatballs for a meatless option.
- Optional homemade route: 1.5 pounds ground beef or turkey, 1 egg, 1/2 cup breadcrumbs or almond flour, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder. Bake before adding to the slow cooker.
- Honey garlic sauce
- 1/2 cup honey
- 1/3 cup low-sodium soy sauce or tamari for gluten-free; coconut aminos for a milder, sweeter profile
- 1/4 cup ketchup for body and color; barbecue sauce works if you want smoky notes
- 3 tablespoons rice vinegar or apple cider vinegar
- 4 cloves garlic, minced, or 1 tablespoon jarred minced garlic for a pantry shortcut
- 1 teaspoon fresh grated ginger, optional but tasty
- 1 to 2 teaspoons sriracha or a pinch of red pepper flakes for heat, optional
- 1/2 cup water or beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water to thicken
- 2 teaspoons toasted sesame oil, optional finish
- Toppings: sliced green onions, sesame seeds
- Equipment
Quick Tips & substitutions
A few smart tweaks make these slow cooker honey garlic meatballs even better.
- Keep the heat gentle. Cook on low for 4 hours for the most tender texture, or high for about 2 hours when you need speed.
- Go gluten-free. Swap soy sauce with tamari and use gluten-free meatballs or homemade meatballs with GF breadcrumbs.
- Adjust sweetness. Use 1/3 cup honey for a less sweet sauce or swap half the honey with maple syrup for a deeper flavor.
- Thicken like a pro. Add the cornstarch slurry near the end and let it bubble until the sauce glazes the spoon.
- Avoid watery sauce. Pat any icy frost off frozen meatballs with a paper towel before cooking.
- Tame the salt. Stick with low-sodium soy sauce and taste before finishing with sesame oil.
- Spice your way. Stir in more sriracha or a teaspoon of chili-garlic sauce if you like a kick.
- Make-ahead. Chill the cooked meatballs in sauce, then reheat in the slow cooker on warm for serving.
- Brand notes. Beef meatballs give richer flavor, turkey meatballs taste lighter, and plant-based meatballs soak up sauce quickly.
How to Make Slow Cooker Honey Garlic Meatballs
- Prep: 10 minutes
- Cook: 2 hours on High or 4 hours on Low
- Total: about 2 hours 10 minutes on High or 4 hours 10 minutes on Low
- Optional homemade meatballs: Mix 1.5 pounds ground meat with egg, breadcrumbs, salt, pepper, onion powder, and garlic powder. Scoop into 1 to 1.5 inch balls, place on a parchment-lined sheet pan, and bake at 400°F for 12 to 15 minutes until the centers reach 165°F. Set aside.
- Whisk the sauce: In a bowl, combine honey, soy sauce or tamari, ketchup, vinegar, garlic, ginger, sriracha if using, and water or broth until smooth.
- Load the slow cooker: Add frozen fully cooked meatballs or the baked homemade meatballs. Pour the sauce over them and toss to coat.
- Cook: Cover and cook on Low for about 4 hours or on High for about 2 hours. Stir once at the midpoint so every meatball bathes in sauce.
- Thicken the sauce: Stir the cornstarch with an equal amount of cold water. Pour the slurry into the slow cooker, stir, and cook on High for 10 to 15 minutes with the lid slightly ajar until the sauce thickens and glosses.
- Finish: Stir in sesame oil if you like nutty depth. Taste and adjust with a splash of vinegar for brightness or a drizzle of honey for sweetness.
- Garnish: Sprinkle with sliced green onions and sesame seeds.
- Serve hot: Switch the slow cooker to Warm for parties, or plate over rice or noodles for dinner.
Recipe Variations
You can take this slow cooker meatball recipe in a bunch of helpful directions.
- Gluten-free: Use tamari and certified GF meatballs or homemade GF meatballs with crushed GF crackers or breadcrumbs.
- Vegan: Use plant-based meatballs, swap honey with maple syrup or agave, and stick with coconut aminos or tamari.
- Low carb: Use sugar-free ketchup and a low-carb honey-style sweetener, and thicken with 1 teaspoon xanthan gum whisked into the hot sauce.
- Extra protein: Add a handful of toasted cashews at the end.
- Add-ins: Toss in pineapple chunks and red bell pepper for a sweet-sour vibe, or add mushrooms for umami.
- Extra heat: Stir in gochujang or more sriracha to taste.
- Herb twist: Finish with chopped cilantro or Thai basil for freshness.
Ways to Serve Slow Cooker Honey Garlic Meatballs
You have plenty of tasty serving options, whether you want appetizers or a full meal.
- Appetizer: Serve straight from the slow cooker on Warm with toothpicks.
- Rice bowls: Spoon over jasmine or brown rice with steamed broccoli.
- Noodles: Pair with lo mein or rice noodles and extra sesame seeds.
- Sliders: Tuck into toasted slider buns with a swipe of mayo and pickled jalapeños.
- Salads: Top a crunchy cabbage salad with warm meatballs and drizzle extra sauce.
- Game day: Keep them on Warm next to a tray of carrot sticks, celery, and ranch.
Storage
Cool leftovers, then pack them in an airtight container with plenty of sauce so they stay glossy. Refrigerate for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat or in the slow cooker on Low until the centers reach 165°F. If the sauce looks thick after chilling, loosen it with a splash of water, broth, or orange juice.
Tasty Slow Cooker Honey Garlic Meatballs
Ingredients
Instructions
- Place the frozen meatballs in the slow cooker.
- In a bowl, whisk together honey, soy sauce, minced garlic, ketchup, and water.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cover and cook on low for 3-4 hours, stirring occasionally.
- If you prefer a thicker sauce, mix cornstarch with a little water and stir into the sauce during the last 30 minutes of cooking.
- Garnish with sesame seeds and sliced green onions before serving, if desired.