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Overhead view of glistening Asian Meatballs Crockpot style, simmering in a rich sauce and garnished with green onions.
Daniel

Crockpot Asian Meatballs (Sweet & Savory)

Tender, juicy meatballs simmered to perfection in a rich, flavorful sweet and savory Asian-inspired sauce. This easy slow cooker recipe is perfect for a weeknight dinner or as a party appetizer!
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground pork
  • 1 lb lean ground beef (85/15) You can also use 2 lbs of all pork or all beef
  • 1 cup panko breadcrumbs
  • 2 large eggs lightly beaten
  • 4 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1/2 cup green onions finely chopped, plus more for garnish
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil for browning the meatballs
For the Sweet & Savory Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup honey or packed brown sugar
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp sriracha or more, to taste
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup low-sodium chicken or beef broth
For Thickening & Garnish
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Crockpot (6-quart or larger)
  • Large Mixing Bowl
  • Large skillet

Method
 

Prepare and Brown the Meatballs
  1. In a large mixing bowl, combine the ground pork, ground beef, panko breadcrumbs, beaten eggs, minced garlic, grated ginger, chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, and black pepper. Use your hands to gently mix until just combined. Be careful not to overmix, as this can make the meatballs tough.
  2. Roll the mixture into 1.5-inch meatballs, which should yield about 30-35 meatballs.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides, about 4-5 minutes per batch. They do not need to be cooked through. Transfer the browned meatballs to the insert of your crockpot.
Make the Sauce & Slow Cook
  1. In a medium bowl, whisk together all the sauce ingredients: 1/2 cup soy sauce, hoisin sauce, honey, rice vinegar, 1 tbsp sesame oil, sriracha, 2 cloves minced garlic, 1 tsp grated ginger, and the chicken/beef broth.
  2. Pour the prepared sauce evenly over the meatballs in the crockpot. Gently stir to coat.
  3. Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the meatballs are cooked through and tender.
Thicken the Sauce and Serve
  1. About 20 minutes before serving, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until completely smooth.
  2. Pour the slurry into the crockpot and gently stir it into the sauce. Turn the crockpot to HIGH (if it isn't already), cover, and cook for another 15-20 minutes, or until the sauce has thickened to your liking.
  3. Serve the Asian meatballs hot, garnished with toasted sesame seeds and additional chopped green onions. They are delicious over steamed rice, noodles, or on their own as an appetizer.

Notes

Browning Tip: Don't skip browning the meatballs! This step creates a delicious crust, adds immense flavor (thanks to the Maillard reaction), and helps the meatballs hold their shape during slow cooking. For an alternative, you can bake them at 400°F (200°C) for 15-20 minutes until browned.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or on the stovetop.
Freezer Friendly: You can freeze the cooked meatballs and sauce. Let them cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.