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–+ servings
Slow Cooker Honey Garlic Meatballs

Easy Slow Cooker Honey Garlic Meatballs That Wow Every Time

A comforting dish of slow cooker honey garlic meatballs simmered to perfection, delivering a sweet and savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 20 meatballs
Course: Main Course
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground beef or pork Mix for juicy flavor
  • 1/2 cup Breadcrumbs Helps bind the meatballs
  • 1 large Egg Natural binder
  • 3 cloves Minced garlic Infuses flavor
  • 1 teaspoon Salt Essential for seasoning
  • 1 teaspoon Pepper Essential for seasoning
For the Honey Garlic Sauce
  • 1/2 cup Honey Natural sweetness
  • 1/4 cup Soy sauce Adds umami depth
  • 3 cloves Minced garlic Enhances garlic flavor
  • 2 tablespoons Rice vinegar or apple cider vinegar Brightens the sauce
  • 1 tablespoon Cornstarch (optional) For thickening the sauce
Optional Garnishes
  • 1 cup Chopped green onions Adds color and flavor
  • 2 tablespoons Sesame seeds Toast for added flavor

Equipment

  • Slow Cooker

Method
 

Preparation
  1. In a bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and pepper until just mixed.
  2. Gently roll mixture into 1-inch meatballs, about 20 total.
For the Sauce
  1. Whisk honey, soy sauce, minced garlic, and vinegar in a small bowl until smooth.
  2. Place meatballs in slow cooker, pour sauce over evenly, and toss to coat.
  3. Set to low for 4 hours (or high for 2 hours) until meatballs are tender.
  4. Stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on high another 10 minutes.
Serving
  1. Optional: Sprinkle sesame seeds and sliced green onions before serving.

Nutrition

Serving: 1meatballCalories: 125kcalCarbohydrates: 8gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 350mgPotassium: 180mgSugar: 6gCalcium: 10mgIron: 1mg

Notes

Store cooked meatballs in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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