Crockpot Sticky Asian Sesame Meatballs Recipe

Reasons You’ll Love This Recipe

• Super simple prep: These crockpot Asian meatballs require just 10 minutes of hands-on time to prepare the sauce, then your slow cooker does all the work, making this perfect for busy days when you need a no-fuss meal.
• Versatile serving options: This recipe works wonderfully as both a crowd-pleasing party appetizer with toothpicks or as a complete meal served over rice, giving you multiple ways to enjoy these sticky-sweet meatballs.
• Budget-friendly: Using frozen meatballs cuts down on both cost and prep time without sacrificing flavor, making this an economical option for feeding a family or a hungry crowd at game night.
• Crowd favorite: The sweet and savory Asian flavors appeal to even picky eaters, making these crockpot Asian meatballs a guaranteed hit at potlucks, game day gatherings, or family dinners.

Recipe Ingredients

See the recipe card below for a complete list of ingredients and measurements.

Ingredient Notes:

• Frozen meatballs – The ultimate convenience ingredient for this recipe. You can use beef, chicken, or turkey meatballs, but avoid Italian-seasoned varieties that might clash with the Asian flavors.
• Honey – Provides the perfect natural sweetness and helps create that sticky glaze that coats each meatball beautifully.
• Soy sauce – Adds that essential umami flavor and saltiness that forms the foundation of our Asian-inspired sauce.
• Water – Helps thin the sauce initially so it can coat all the meatballs evenly before reducing down to a glaze during cooking.
• Brown sugar – Works with the honey to create caramelization and that thick, sticky texture we’re looking for in the finished sauce.
• Sesame oil – Just a tablespoon adds that distinctive nutty flavor that’s essential for authentic Asian taste.
• Rice vinegar – Provides a mild acidity that balances the sweetness and adds depth to the sauce.
• Garlic powder – Infuses the sauce with garlic flavor without the need to mince fresh cloves, keeping prep quick and simple.
• Ground ginger – Adds a warm, spicy note that’s characteristic of Asian cooking and pairs perfectly with the sweet elements.
• Cornstarch – This thickening agent helps transform the sauce into a glossy glaze that clings to each meatball.
• Sesame seeds – Sprinkled on top for garnish, these add a pleasant crunch and visual appeal.
• Green onions – Chopped green onions add a fresh pop of color and mild onion flavor that cuts through the richness of the sauce.

Substitutions and Additions

• Homemade meatballs – Swap frozen meatballs for homemade ones made from ground beef, ground pork, chicken, or turkey for a more personal touch.
• Hoisin sauce – Add 2-3 tablespoons of hoisin sauce to the mixture for a deeper, more complex flavor profile.
• Sweet chili sauce – Replace ¼ cup of honey with sweet chili sauce for a spicy-sweet variation.
• Red pepper flakes – Add ½-1 teaspoon for a spicy kick that balances the sweetness.
• Fresh garlic and ginger – Substitute 3 minced garlic cloves for garlic powder and 1 tablespoon freshly grated ginger for ground ginger for more vibrant flavor.
• Vegetables – Add diced bell peppers or broccoli florets during the last hour of cooking for a more complete one-pot meal.

How to Make Crockpot Asian Meatballs (step-by-step directions)

STEP 1. Place your frozen meatballs in the crockpot, spreading them out evenly. (Photo 1)

STEP 2. In a medium bowl, combine water, soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic powder, and ground ginger. Whisk until well mixed, then taste and adjust seasonings if needed. (Photo 2)

STEP 3. Add cornstarch to the sauce mixture and whisk until completely dissolved with no lumps remaining.

STEP 4. Pour this sauce over the meatballs in the crockpot, gently stirring to ensure all meatballs are coated.

STEP 5. Cover and cook on LOW for 3-5 hours, stirring halfway through the cooking time to ensure even coating and heating. (Photo 3)

STEP 6. The sauce will gradually thicken as it cooks. When done, the meatballs should be heated through and the sauce should have a glossy, sticky consistency.

STEP 7. Garnish with sesame seeds and chopped green onions before serving with white rice for a filling meal. (Photo 4)

Recipe Tips

• Sauce thickness – If after 4-5 hours your sauce isn’t thick enough, remove the lid and cook on HIGH for an additional 15-20 minutes, stirring occasionally.
• Meatball selection – For best results, use unflavored frozen meatballs like homestyle, Angus beef, or plain turkey/chicken varieties.
• Sauce adjustment – Always taste your sauce before adding cornstarch. You can add more honey or brown sugar for sweetness, soy sauce for saltiness, or rice vinegar for tanginess.
• Even cooking – Stir the meatballs gently about halfway through cooking to ensure they’re all evenly coated with the sauce as it thickens.
• Garnish last – Add the sesame seeds and green onions just before serving to maintain their texture and vibrant color.

Storing Tips

• Storage: Allow the meatballs to cool completely before transferring to storage containers.
• Refrigerator: Store leftover crockpot Asian meatballs in an airtight container in the refrigerator for 3-4 days. The sauce may thicken further when chilled.
• Freezing: These meatballs freeze well for up to 2 months. Store in a freezer-safe bag or container with some of the sauce. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm leftovers in a microwave, stirring occasionally, or in a saucepan over medium heat until heated through. Add a splash of water if the sauce is too thick.

Serving Suggestions

These delicious meatballs are incredibly versatile and work as a flavorful appetizer or a main meal at dinner time. Serve them with simple brown rice or a side of Cold Broccoli Salad for a complete meal with vegetables.

For a party spread, serve these alongside Sweet & Spicy Bang Bang Meatballs and Spicy Alabama Fire Crackers With Mini Saltines for a variety of flavors that will please any crowd.

Recipe FAQs