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Cozy Crockpot Honey Garlic Meatballs for Fall

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These tender, glazed meatballs are slow-cooked in a sweet and savory honey garlic sauce, making them the perfect comfort food for fall gatherings. An accidental kitchen mishap turned into a go-to recipe that’s almost embarrassingly easy.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup ketchup
  • 4 cloves garlic, minced (for sauce)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil (optional)
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 2 tablespoons sesame seeds, toasted (for garnish)
  • 3 green onions, thinly sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the meatball mixture: In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, milk, Parmesan cheese, minced garlic, salt, pepper, parsley, and onion powder. Mix with your hands until just combined; do not overmix.
  2. Form the meatballs: Scoop about 1.5 tablespoons of mixture and roll into 1.5-inch balls. Place on a parchment-lined baking sheet. Refrigerate for 15-20 minutes.
  3. Make the honey garlic sauce: In a medium bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, sesame oil (if using), and grated ginger. Adjust sweetness or saltiness to taste.
  4. Brown the meatballs (optional): Heat a large skillet over medium-high heat with 1 tablespoon oil. Brown meatballs on two sides, about 2 minutes per side. Do not cook through.
  5. Assemble in the crockpot: Place meatballs in a 6-quart slow cooker in a single layer. Pour sauce over the top and gently toss to coat.
  6. Cook low and slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Stir gently about 30 minutes before serving.
  7. Thicken the sauce: Whisk cornstarch and cold water together. Pour slurry into crockpot and stir gently. Cook uncovered for 15-20 minutes until sauce thickens and becomes glossy.
  8. Garnish and serve: Sprinkle with toasted sesame seeds, sliced green onions, and fresh parsley. Serve hot from the crockpot set to warm.

Notes

For best results, use fresh garlic and low-sodium soy sauce. Chilling the meatballs before cooking helps them hold their shape. The sauce can be adjusted to taste before adding to the crockpot. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot meatballs, honey garlic meatballs, fall recipes, slow cooker, comfort food, party appetizer

Find it online: https://siennaspoon.com/cozy-crockpot-honey-garlic-meatballs-for-fall/