This meatball crockpot recipe combines frozen meatballs with a fast homemade sauce. The slow cooker handles all the work of heating the meat and thickening the glaze. You only need five minutes to measure the liquids and stir everything together.
You can serve this dish as a main course for dinner or as an appetizer for a party. The sauce balances sweet honey and brown sugar with salty soy sauce and savory garlic. Using precooked meatballs keeps the preparation minimal and the cleanup light.
Why will you love Meatball Crockpot?
Mixing the sauce directly in the slow cooker insert saves you from washing an extra mixing bowl.
Cooking on the low setting gently warms the frozen meat without drying it out.
Stirring the ingredients halfway through the cooking time prevents the sugars from burning on the bottom of the pot.
Meatball Crockpot Ingredients
• Frozen meatballs: Choose fully cooked homestyle or Italian style meatballs. You do not need to thaw them before adding them to the pot.
• Ketchup: This provides the tomato base and vinegar tang for the sauce. Standard or reduced sugar varieties both work well.
• Honey: Adds sweetness and helps create a sticky glaze as the liquid reduces.
• Brown sugar: Light or dark brown sugar will blend easily into the wet ingredients.
• Soy sauce: Use regular or low sodium soy sauce to add saltiness and a savory depth.
• Garlic: Fresh minced cloves give the strongest flavor. You can swap in one teaspoon of garlic powder if you do not have fresh cloves.
Exact quantities are in the recipe card below.
How to Make Meatball Crockpot
Step 1: Mix the sauce
Measure the ketchup, honey, brown sugar, soy sauce, and garlic directly into the slow cooker. Whisk everything until the liquid is smooth and the sugar is incorporated.
Step 2: Coat the meatballs
Pour the frozen meatballs into the sauce. Stir them around with a large spoon so each piece is covered in the sweet and savory mixture.
Step 3: Slow cook
Put the lid on the slow cooker and set it to low. Let the dish cook for three to four hours. Stir the contents occasionally to keep the sauce from sticking to the edges. Check that the reheated meat reaches 165°F (74°C) before eating.
How to Store and Freeze Meatball Crockpot
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to four days. You can freeze the cooled leftovers in a freezer safe container for up to three months. Thaw in the refrigerator overnight and reheat on the stove over medium-low heat until the internal temperature reaches 165°F (74°C).
Expert Tips for Meatball Crockpot
You can use any variety of fully cooked frozen meatballs, including beef, turkey, or a meatless alternative.
Always use a food thermometer to check that reheated frozen meat reaches a safe internal temperature of 165°F (74°C). If you prepare your own ground meat, it must reach 160°F (71°C).
If the sauce is too thin after cooking, leave the lid off for the last 30 minutes to help it reduce.
What to Serve with Meatball Crockpot?
Serve these sweet and savory meatballs over steamed white rice or egg noodles for a main meal. You can also place them on hoagie rolls to make warm meatball sandwiches.
Meatball Crockpot Recipe FAQs
Can I cook this on high instead of low?
Yes. You can cook the meatballs on high for about two hours. Watch closely and stir often so the sugar in the sauce does not burn.
Can I use raw homemade meatballs?
If you want to use raw meatballs, you must bake or pan-fry them until fully cooked before adding them to the slow cooker. The slow cooker will not heat raw ground meat safely in this thick sauce.
How do I make the sauce thicker?
The sauce will naturally thicken as it cools slightly. You can also mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the pot during the last thirty minutes of cooking.
Meatball Crockpot
Ingredients
- 1/2 cup ketchup 120 ml
- 1/3 cup honey 80 ml
- 3 tablespoons brown sugar 45 g
- 2 tablespoons soy sauce 30 ml
- 3 cloves garlic minced
- 28 ounces fully cooked frozen meatballs 800 g
- 1 tablespoon sesame seeds (optional) 9 g
- 1 tablespoon chopped fresh parsley (optional) 4 g
Instructions
- Place the ketchup, honey, brown sugar, soy sauce, and minced garlic into the slow cooker insert.
- Whisk the ingredients together until the brown sugar dissolves and the sauce is smooth.
- Add the frozen meatballs to the slow cooker.
- Stir well to coat every meatball in the sauce mixture.
- Cover with the lid and cook on low for 3 to 4 hours. Stir the meatballs once or twice during cooking so they heat evenly.
- Check the temperature of the meatballs with a food thermometer. They are ready when the internal temperature reaches 165°F (74°C) for reheated food.
- Turn the slow cooker to the warm setting if you are serving them immediately.
- Garnish with sesame seeds and chopped parsley before serving.
Notes
