Meatball Crockpot
Frozen meatballs simmer in a sweet and savory sauce made from honey, ketchup, and soy sauce right in the slow cooker.
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
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.