Slow Cooker Honey Garlic Meatballs

Let’s be honest – we all need those magical recipes that deliver maximum flavor with minimum effort. These slow cooker honey garlic meatballs are exactly that kind of kitchen miracle. Five minutes of prep, a few hours of hands-off cooking, and boom – you’ve got a dish that tastes like you’ve been slaving away all day.

The sweet-and-spicy glaze on these meatballs creates an irresistible sticky coating that caramelizes perfectly in the slow cooker. They’re versatile enough to serve as a crowd-pleasing appetizer at your next gathering or pair with rice for a no-fuss weeknight dinner. The best part? Your kitchen will smell absolutely heavenly while these simmer away.

Ingredients

• 2 lb fully cooked frozen meatballs (beef, chicken, pork, turkey, or veggie)

For the sauce:

• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Steps

1. Pour the 2 lb of frozen meatballs into the basin of a 6 quart slow cooker. Make sure to spread them in an even layer to promote consistent cooking. No need to thaw the meatballs first – they’ll cook perfectly from frozen!
2. In a medium bowl, combine the ¾ cup honey, 1 cup low sodium soy sauce, ½ cup ketchup, 4 Tablespoons olive oil, 2 cloves minced garlic, ½ cup diced onion and ½ teaspoon red pepper flakes. Whisk everything together until fully incorporated – you should have a smooth, glossy sauce with the onions and garlic evenly distributed throughout.
3. Pour the sauce evenly over the meatballs, making sure each one gets coated. Use a spoon to gently toss if needed, but don’t worry about perfect coverage – the slow cooking process will ensure the sauce distributes evenly.
4. Cover with the lid and cook on HIGH for 2.5-3 hours or LOW for 4-6 hours. You’ll know they’re ready when the sauce has thickened slightly and the meatballs are heated through to at least 165°F (74°C) internal temperature.
5. Gently stir the meatballs about halfway through cooking to ensure even sauce distribution and prevent any from sticking to the edges of the slow cooker.
6. Before serving, give everything a final stir to ensure all meatballs are well-coated in the now-thickened glaze. The sauce should be sticky and glossy, clinging beautifully to each meatball.
7. Transfer to a serving dish and garnish with thinly sliced green onions for a pop of color and fresh flavor. Serve immediately while hot.

Smart Swaps

• Use maple syrup instead of honey (use ⅔ cup for a less sweet version)
• Substitute coconut aminos for soy sauce (1:1 ratio) for a gluten-free, lower sodium alternative
• Try sriracha instead of red pepper flakes (1-2 tablespoons) for a different heat profile
• Use fresh ginger (1 tablespoon minced) along with the garlic for an extra flavor dimension

Make It Diabetes-Friendly

• Replace honey with monk fruit sweetener (use ⅓ cup plus 2 tablespoons water) to reduce carbs by approximately 17g per serving
• Use sugar-free ketchup to further reduce carbs by about 3g per serving
• Opt for turkey or chicken meatballs which typically have a lower fat content and glycemic impact
• Serve over cauliflower rice instead of regular rice to keep the overall meal’s glycemic load lower

Pro Tips

• For an extra thick glaze, remove the lid during the last 30 minutes of cooking time
• These meatballs freeze beautifully! Store cooled leftovers in airtight containers for up to 3 months
• For a make-ahead option, prepare the sauce up to 3 days in advance and store in the refrigerator
• If you prefer homemade meatballs, cook them completely first, then add to the slow cooker frozen