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Slow Cooker Honey Garlic Meatballs

Slow cooker honey garlic meatballs cook in a sweet, tangy sauce until tender and reach 165°F in the center. A quick cornstarch slurry thickens the glossy sauce right in the slow cooker.
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

sauce
  • 0.5 cup honey
  • 0.5 cup ketchup
  • 0.33 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
meatballs
  • 2 lb beef meatballs fully cooked, thawed if frozen
thickener
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

Make the sauce
  1. Whisk the honey, ketchup, soy sauce, rice vinegar, and garlic in a medium bowl.
Cook the meatballs
  1. Put the thawed meatballs in a 4- to 6-quart slow cooker and pour the sauce over them.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, stirring once halfway through, until the meatballs reach 165°F in the center.
Thicken the sauce
  1. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the slow cooker.
  2. Cover and cook on HIGH for 15 to 20 minutes, until the sauce thickens.

Notes

For the most even cooking, arrange the meatballs in a single layer if possible. Refrigerate leftovers in an airtight container for 3 to 4 days; freezer-friendly. For a gluten-free option, use gluten-free tamari in place of the soy sauce.