Description
Delicious sticky honey garlic meatballs made effortlessly in a slow cooker using frozen meatballs and pantry staples.
Ingredients
- 1 pound frozen meatballs (beef, pork, turkey, or plant-based)
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced (about 1 teaspoon packed)
- 1 tablespoon Worcestershire sauce
Instructions
- Pour ketchup, honey, soy sauce, minced garlic, and Worcestershire sauce into the slow cooker. Stir well until smooth and combined.
- Add the frozen meatballs directly into the sauce—no thawing required.
- Gently stir to coat all the meatballs evenly. Don’t over-stir; just enough to distribute the sauce.
- Cover and cook on low for 3–4 hours or on high for 1.5–2 hours. The meatballs are done when heated through and the sauce has thickened and become glossy.
- If the sauce is too thin at the end, remove the lid and cook on high for 15–20 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and cook for 10 minutes to thicken.
- Serve immediately while hot.
Notes
Refrigerate leftovers within two hours and store in an airtight container for up to 3–4 days. For freezing, place cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American