Description
Asian Crockpot Meatballs are tender, juicy meatballs infused with vibrant Asian flavors, simmered in a luscious, tangy-sweet sauce made from soy, ginger, garlic, and hoisin. Perfect for an effortless weeknight dinner or casual gatherings, this hands-off recipe delivers bold, family-friendly comfort that’s versatile and ideal for meal prep.
Ingredients
Scale
Meatball Mixture
- 1 lb ground meat (pork, beef, or turkey)
- 1/2 cup breadcrumbs (use gluten-free panko for gluten-free option)
- 1 large egg
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/2 cup soy sauce (use gluten-free soy sauce if needed)
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 – 1/2 teaspoon chili flakes (optional, adjust to taste)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, egg, chopped green onions, minced garlic, and grated ginger. Mix gently but thoroughly to blend all ingredients evenly without overworking the meat to keep the meatballs tender.
- Shape the Meatballs: Roll the mixture into small, even-sized balls about 1 inch in diameter to ensure even cooking and better sauce absorption while maintaining juiciness.
- Make the Sauce: In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and chili flakes if using. This creates the sweet, tangy, and slightly spicy signature sauce.
- Assemble in the Crockpot: Place all meatballs into the slow cooker and pour the prepared sauce evenly over them. Toss gently to coat the meatballs thoroughly without breaking them apart.
- Cook Low and Slow: Cover and cook on low for 4 to 6 hours until the meatballs are cooked through, tender, and the sauce has thickened nicely.
Notes
- Don’t skip the binder: using egg and breadcrumbs ensures meatballs hold together during slow cooking.
- For extra flavor, sear meatballs in a hot pan before adding to the crockpot for a caramelized crust (optional).
- If sauce is too thin, remove the crockpot lid in the last 30 minutes to allow it to reduce and thicken.
- Finish with chopped cilantro or green onions for a bright, fresh flavor contrast.
- Use a slow cooker bag or silicone liner in the crockpot for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg