Honey Garlic Meatballs Recipe

I turned a bag of fully cooked meatballs and a five-ingredient glaze of honey, ketchup, brown sugar, and soy sauce into Easy Honey Garlic Meatballs in the slow cooker, using a tiny shortcut that makes the whole thing embarrassingly simple.

I didn’t expect a freezer bag and a jar of honey to make people stop mid bite, but my Honey Garlic Meatballs somehow do. I started with fully cooked frozen meatballs and a spoonful of honey and the results surprised me, sweet and oddly savory at the same time.

Folks call it Easy Honey Garlic Meatballs and yeah its catchy, but what I love is the little imperfections, the sticky bits that cling to your fork, the way it makes you wonder why something so simple hits so deep. Honestly, it’s the kind of thing you bring to a party and everyone acts like you worked magic.

Why I Like this Recipe

– I like how the sauce is sticky and glossy it clings to every bite so nothing’s dry
– It’s super easy and low fuss so I can throw it together after work and still feel like a chef
– Everyone always asks for seconds, it’s a total crowd pleaser at parties
– Leftovers reheat great which means quick lunches for days and no wasting food

Ingredients

• They’re pre cooked meatballs, add protein and convenience, sometimes higher in sodium though.
• Honey is a sweetener that gives sticky glaze, mostly sugars so use in moderation.
• Soy sauce adds umami and saltiness, low sodium option reduces overall salt load.
• Fresh garlic brings punchy savory flavor and might have some health benefits too.
• Brown sugar gives deep molasses sweetness, balances tang, adds carbs and caramel notes.
• Cornstarch thickens the sauce for a clingy glaze, it’s mostly starch with no fiber.
• Sesame oil adds toasty nutty aroma, potent so a little goes a long way.
• Green onions are a fresh garnish that adds mild sharpness, color, and some vitamins.

Ingredient Quantities

• 1 (28 to 32 oz) bag fully cooked frozen meatballs
• 1/2 cup honey
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup low sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• 2 green onions, thinly sliced (for garnish)
• 1 teaspoon toasted sesame seeds (for garnish)

How to Make this

1. In a medium bowl whisk together honey, ketchup, brown sugar, soy sauce, minced garlic, apple cider vinegar, sesame oil and ground black pepper until smooth and the sugar starts to dissolve, taste once for balance and adjust if it’s too sweet or salty.

2. Place the frozen fully cooked meatballs in the slow cooker, try to spread them out in one layer as much as possible so they heat evenly.

3. Pour the sauce over the meatballs and stir gently to coat every meatball, scrape the bowl so you get all that sticky goodness.

4. Cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, you just want the meatballs warmed through and the flavors to meld, dont overcook or they can get dry.

5. About 15 minutes before serving mix the cornstarch with the cold water in a small bowl until totally smooth to make a slurry.

6. Remove about 1/2 to 1 cup of the hot sauce from the slow cooker into a heatproof bowl, whisk in the cornstarch slurry until no lumps remain then pour it back into the slow cooker and stir to combine.

7. Let it cook another 10 to 15 minutes on high so the sauce thickens and becomes glossy, stir once or twice to make sure it coats the meatballs well.

8. Taste and tweak if needed, add a splash more soy sauce for salt, a little more honey for sweetness or a touch more vinegar for brightness; if sauce is too thick thin with a tablespoon or two of hot water.

9. Turn off the slow cooker, transfer the meatballs to a serving bowl or platter and sprinkle with thinly sliced green onions and toasted sesame seeds for crunch and color.

10. Serve hot over rice or noodles or with toothpicks as an appetizer, store leftovers in an airtight container in the fridge for 3 to 4 days and reheat gently adding a splash of water if the sauce tightens up.

Equipment Needed

1. Slow cooker (4 to 6 qt), big enough for the whole bag of meatballs, dont overfill it
2. Medium mixing bowl for whisking the sauce, its handy to have a lip for pouring
3. Whisk, for smoothing the sauce and the cornstarch slurry
4. Measuring cups and spoons, so the sweet and salty stays balanced
5. Small heatproof bowl to mix the slurry and to hold hot sauce while you whisk it in
6. Silicone spatula or wooden spoon to scrape the bowl and stir the meatballs gently
7. Knife and cutting board to thinly slice the green onions
8. Serving bowl or platter (or a plate and toothpicks if youre doing appetizers)

FAQ

Honey Garlic Meatballs Recipe Substitutions and Variations

• Meatballs: swap the frozen beef meatballs for store bought cooked chicken or turkey meatballs, or use fully cooked plant based meatballs. If you make raw homemade ones, bake or pan sear them until done before adding the sauce, it’s no big deal.
• Honey: use pure maple syrup or agave nectar at a 1:1 ratio. If you only have brown sugar, stir 1/3 cup packed into a tablespoon of hot water to dissolve, then add to taste.
• Ketchup: replace with BBQ sauce for a smoky twist, or mix 2 tablespoons tomato paste, 1 tablespoon sugar and 2 tablespoons water to mimic ketchup. Hoisin sauce also works for a richer Asian vibe.
• Cornstarch: sub arrowroot powder 1:1 for a clear glossy finish, or use all purpose flour at about double the amount (mix with cold water first) though the sauce will be less shiny.

Pro Tips

1. If you have time brown the meatballs quickly in a hot skillet before they go in the slow cooker. It gives a little crust, keeps them from getting mushy and the sauce clings way better, you wont miss the extra step.

2. Taste and tweak early not just at the end. Spoon a little sauce on a plate and adjust vinegar, honey or soy sauce so it hits sweet salty and bright the way you like it, fixing it late is harder.

3. For the glossiest sticky glaze take a cup of hot sauce out and reduce it on the stove until syrupy then whisk in the cornstarch slurry, that way you avoid lumps and it thickens faster. Dont overcook after adding the slurry or the thickening can break down.

4. Reheat leftovers gently on the stove with a splash of water or broth instead of nuking them, it loosens the sauce and keeps the meatballs from drying out. If you want freezer-friendly portions freeze them spread on a tray first then bag so you can grab single servings.