Name: Asian Crockpot Meatballs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian
Ingredients: 1 lb ground chicken or turkey; 1/2 cup breadcrumbs; 1 egg; 2 garlic cloves, minced; 1/2 teaspoon ground ginger; 1 tablespoon soy sauce; 1/4 teaspoon black pepper; 1/4 cup chopped green onions; 1/2 cup low-sodium soy sauce; 1/3 cup honey or maple syrup; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1/2 teaspoon ground ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water; Optional: red pepper flakes or sriracha, to taste

Sweet, savory, and with just the right hint of spice, these Asian Crockpot Meatballs are everything I want in a slow-cooked dish. Juicy ground meatballs are simmered in a sticky garlic-ginger glaze, making them ideal for serving over a bowl of fluffy rice, or offering as a crowd-pleasing party appetizer. Whether I’m prepping ahead for a busy weeknight or feeding guests, this easy recipe always delivers.

Why You’ll Love This Recipe

I love how incredibly simple and hands-off this recipe is thanks to the crockpot. The flavors are bold but balanced—savory soy sauce, sweet honey, and aromatic garlic and ginger create a glaze that clings beautifully to each meatball. I can use either ground chicken or turkey depending on what I have on hand, and the whole dish is naturally adaptable. It’s a satisfying, comforting meal that doesn’t take much effort to pull together, and cleanup is a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken or turkey

1/2 cup breadcrumbs

1 egg

2 garlic cloves, minced

1/2 teaspoon ground ginger

1 tablespoon soy sauce

1/4 teaspoon black pepper

1/4 cup chopped green onions

For the Sauce:

1/2 cup low-sodium soy sauce

1/3 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1/2 teaspoon ground ginger

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional: red pepper flakes or sriracha, to taste

Directions

I start by combining the ground chicken or turkey with breadcrumbs, an egg, garlic, ginger, soy sauce, black pepper, and green onions in a large bowl. After mixing everything together until it’s well combined, I shape the mixture into 1-inch meatballs.

Once that’s done, I grease my crockpot insert lightly or line it with parchment and place the meatballs inside in a single layer.

Then, I whisk together the sauce ingredients—except for the cornstarch slurry—in a separate bowl. I pour the sauce over the meatballs and cover the crockpot.

I cook on low for about 4 to 5 hours or on high for 2 to 2.5 hours, until the meatballs are cooked through. About 20 minutes before serving, I stir in the cornstarch slurry to thicken the sauce, cover, and continue cooking until it reaches the perfect consistency.

For extra flavor and presentation, I sprinkle on some sesame seeds and extra chopped green onions before serving.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 4 hours on low or 2–2.5 hours on high

Total Time: 4 hours 15 minutes

Calories: approximately 210 kcal per serving

Variations

I like switching up the protein by using ground pork or even plant-based alternatives for a vegetarian spin. For a gluten-free option, I swap in gluten-free breadcrumbs and tamari instead of regular soy sauce. If I’m craving extra heat, a generous squeeze of sriracha or a dash of red pepper flakes does the trick. Sometimes I add a touch of orange zest or juice to the sauce for a citrusy twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I warm the meatballs gently on the stove over medium-low heat or in the microwave until heated through. If the sauce thickens too much after chilling, I just add a splash of water or broth when reheating. They also freeze well—I store them in a freezer-safe bag for up to 2 months and thaw overnight before reheating.

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FAQs

What can I serve with these Asian meatballs?

I usually serve them over steamed rice, but they also go great with noodles, stir-fried veggies, or even tucked into lettuce wraps.

Can I use beef instead of chicken or turkey?

Yes, ground beef works just fine. I just keep in mind that it’s a bit richer, so the flavor will be slightly different but still delicious.

Is this recipe kid-friendly?

Definitely! The sauce is sweet and savory without being too spicy. I just leave out the sriracha or red pepper flakes if I’m making it for little ones.

Can I make the meatballs ahead of time?

Absolutely. I often form the meatballs the night before and refrigerate them. Then I just pop them into the crockpot the next morning with the sauce.

Do I have to use a crockpot?

While the crockpot makes it super easy, I’ve also baked the meatballs in the oven and simmered them in the sauce on the stove. It still turns out great—just watch the cooking time.

Conclusion

These Asian Crockpot Meatballs have become one of my go-to recipes for good reason. They’re flavorful, easy to make, and incredibly versatile. Whether I’m feeding a hungry family or setting out snacks for a party, they always hit the spot. I love how the crockpot does most of the work, leaving me with tender meatballs and a crave-worthy glaze that brings everything together.

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