Honey Garlic Crockpot Meatballs Recipe

I stumbled on a clever pantry shortcut for Honey Garlic BBQ meatballs that always has guests asking how I made them.

I can’t stop bringing these to every party, they disappear before I can even grab one. I call them Honey Garlic Bbq Meatballs and people always raise an eyebrow, then go back for thirds.

The sauce, slick with barbecue sauce and honey, turns ridiculously glossy and sticky without being sickly sweet. They work great as Appetizer Crockpot Meatballs when you want something low effort that still looks special.

I mess up the odd batch, forget a step or two, and somehow they still win. If you like bold sticky bites, these will change your appetizer game.

Ingredients

• Frozen meatballs: Protein-rich base, adds hearty savory bite and convenience, can be high in sodium.
• Honey: Pure honey gives deep floral sweetness, adds carbs and antioxidants, use real if possible.
• Barbecue sauce: Bottle BBQ brings smoky sweet tang, often with sugar and sodium, so pick wisely.
• Brown sugar: Adds molasses-y sweetness and caramel notes, more calories and simple carbs.
• Soy sauce: Low sodium soy gives umami and saltiness, balances sweet, contains little protein.
• Garlic: Fresh garlic gives punchy savory heat, small calories, possible immune-support benefits.
• Cornstarch: Thickens sauce neatly, zero flavor, pure starch so it boosts carbs quickly.

Ingredient Quantities

• 2 lb (900 g) frozen fully cooked meatballs
• 1 cup (240 ml) barbecue sauce (your favorite bottle)
• 3/4 cup (180 ml) honey (real honey if you got it)
• 1/3 cup (70 g) packed brown sugar
• 1/4 cup (60 ml) low sodium soy sauce
• 3 cloves garlic, minced (or 1 tbsp jarred if you’re lazy)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp cornstarch
• 2 tbsp cold water (for mixing with the cornstarch)
• 2 green onions, thinly sliced, for garnish (optional)
• 1 tsp toasted sesame seeds, for garnish (optional)

How to Make this

1. Put the frozen meatballs in an even layer in the crockpot.

2. In a bowl whisk together 1 cup barbecue sauce, 3/4 cup honey, 1/3 cup packed brown sugar, 1/4 cup low sodium soy sauce, 3 cloves minced garlic (or 1 tbsp jarred), 1 tbsp apple cider vinegar and 1 tbsp Worcestershire sauce until the sugar mostly dissolves.

3. Pour the sauce over the meatballs and gently stir or swirl the crockpot so the meatballs are coated, try not to break them up.

4. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until meatballs are heated through. If meatballs were thawed cut the time down.

5. About 20 minutes before serving mix 2 tbsp cornstarch with 2 tbsp cold water in a small cup until smooth.

6. Remove the lid, stir the cornstarch slurry into the crockpot sauce, then cook uncovered on high for 15 to 25 minutes or until the sauce thickens to your liking.

7. Taste and adjust: add a splash more soy sauce if it needs salt, more vinegar if it needs brightness, or more honey if you want it sweeter.

8. Turn the crockpot off and let the meatballs sit 5 minutes so the sauce sets up a bit.

9. Transfer to a serving dish, sprinkle with thinly sliced green onions and 1 tsp toasted sesame seeds if using, and serve hot with toothpicks, over rice, or on slider rolls.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 qt), big enough to hold 2 lb meatballs
2. Large mixing bowl (for whisking the sauce)
3. Whisk or fork (to mix sauce until sugar mostly dissolves)
4. Measuring cups and spoons (1 cup, 3/4 cup, 1/3 cup, 1/4 cup, tbsp)
5. Wooden spoon or heatproof spatula (to gently stir without breaking meatballs)
6. Small cup or ramekin (for mixing cornstarch with cold water)
7. Cutting board and sharp knife (for slicing green onions)
8. Serving dish plus toothpicks or a slotted spoon for serving, and optional small spoon for sesame seeds

FAQ

Honey Garlic Crockpot Meatballs Recipe Substitutions and Variations

• Frozen fully cooked meatballs: swap for 2 lb fresh or raw meatballs made from ground beef, pork or turkey; if raw brown them first then add to the crockpot, or use store-bought plant-based meatballs for a veg option.
• Barbecue sauce: use 1 cup hoisin or teriyaki sauce for a more Asian vibe, or mix 1/2 cup ketchup + 1/2 cup brown sugar + a splash of vinegar if thats what youve got.
• Honey: substitute 1:1 with maple syrup or agave nectar, or use light corn syrup for a more neutral sweetness, maple will change the flavor a bit.
• Cornstarch: swap with arrowroot powder 1:1 for gluten-free thickening, or use about 3 tbsp all-purpose flour mixed with cold water (flour needs a bit more), add the slurry near the end to thicken.

Pro Tips

1. Let the meatballs thaw a little if you can, even 20 to 30 minutes helps. Frozen centers make you cook longer and that can turn the sauce grainy or make the outside fall apart, so a quick zap in the microwave or room temp rest saves you trouble later.

2. For way better texture, crisp them first. Toss the frozen cooked meatballs under the broiler for a few minutes or give them a quick sear in a hot pan — it seems like extra work but they hold up nicer and the sauce clings better.

3. Want a glossy, not cloudy, glaze? Pull some sauce off and reduce it in a skillet till it thickens, then toss the meatballs in that. Cornstarch works fine but reducing concentrates flavor and gives a deeper shine.

4. Taste and fix at the end not the start. This sauce can be pretty sweet so small splashes of soy, a squeeze of lemon or a little hot sauce really brighten it up. Leftovers get better next day, store airtight and reheat slowly, add a splash of water if the sauce stiffens.