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A plate of glossy Slow Cooker Orange Meatballs served over white rice, garnished with green onions, with one meatball lifted on a fork.
Daniel

Slow Cooker Orange Meatballs

Tender meatballs simmered in a bright, sticky-sweet orange glaze that tastes like takeout but comes together with almost no effort.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 2 lb frozen fully-cooked meatballs beef, turkey, or plant-based; no need to thaw
For the Orange Glaze
  • 1 cup orange marmalade
  • 0.5 cup low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp orange zest from about 1 large orange
  • 0.5 tsp crushed red pepper flakes optional, for heat
For Finishing
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 3 scallions thinly sliced, for garnish
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Slow Cooker (4-6 quart)
  • Large Mixing Bowl
  • Microplane or fine grater

Method
 

Prep the Glaze
  1. In a medium bowl, whisk together the marmalade, soy sauce, rice vinegar, sesame oil, garlic, ginger, orange zest, and red pepper flakes if using. The marmalade will be chunky - that's fine, it melts as it cooks.
Load the Slow Cooker
  1. Place the frozen meatballs in your slow cooker. Pour the orange glaze over top and gently stir to coat. Cover and cook on LOW for 4-5 hours or HIGH for 2-2.5 hours, until the meatballs are hot throughout and the sauce is bubbling.
Thicken the Sauce
  1. About 15 minutes before serving, stir the cornstarch and cold water together in a small bowl until smooth. Pour into the slow cooker, stir well, and cover. Cook on HIGH for 10-15 minutes until the sauce thickens to a glossy glaze that coats the meatballs.
Serve
  1. Transfer to a serving dish and scatter with sliced scallions and sesame seeds. Serve over rice, with toothpicks as an appetizer, or tucked into rolls for sliders.

Notes

For deeper flavor, use a good-quality bitter orange marmalade like Bonne Maman rather than overly sweet jelly. The sauce can be made a day ahead and refrigerated - just pour it cold over the frozen meatballs and add 30 minutes to the cook time. If your marmalade is very chunky with peel, give it a quick chop so it distributes evenly.