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Slow Cooker Asian Meatballs


  • Author: Dianna
  • Total Time: 6 hours

Ingredients

Scale

or the meatballs:

  • 1 lb ground beef (or ground chicken for a leaner option): This is the base of your meatballs, providing the hearty, savory flavor.
  • 1/2 cup breadcrumbs: Helps hold the meatballs together while keeping them tender.
  • 1/4 cup green onions (chopped): Adds a subtle crunch and freshness.
  • 1 egg: Helps bind the meatball mixture.
  • 2 cloves garlic (minced): The key flavor booster.
  • 1 tablespoon fresh ginger (minced): Adds that unmistakable zesty, warm flavor that pairs so well with soy sauce.
  • 1/4 cup soy sauce: A key ingredient for that rich umami flavor. Use low-sodium soy sauce if you’re watching your salt intake.
  • 1 tablespoon sesame oil: Adds depth and a lovely nuttiness to the meatballs.

For the sauce:

  • 1/4 cup soy sauce: Again, soy sauce is essential for flavor.
  • 2 tablespoons honey: Sweetens the sauce and balances out the saltiness of the soy sauce.
  • 1 tablespoon rice vinegar: Adds a slight tang to round out the flavor profile.
  • 1 tablespoon hoisin sauce: This sweet and savory sauce adds even more richness.
  • 1 teaspoon chili garlic sauce: Optional, but adds a bit of heat and extra depth.
  • 1 tablespoon cornstarch: Used to thicken the sauce and give it that velvety texture.

Instructions

Step 1: Prepare the Meatballs
Start by preparing your meatball mixture. In a large bowl, combine the ground beef (or chicken), breadcrumbs, green onions, egg, garlic, ginger, soy sauce, and sesame oil. Mix everything together until well combined, but be careful not to overwork the meat to keep the meatballs tender.

Step 2: Roll the Meatballs
Using your hands, scoop out about 1 tablespoon of the mixture and roll it into a ball. Try to make them uniform in size, about the size of a golf ball. You should get around 18-20 meatballs, depending on how large you roll them.

Step 3: Brown the Meatballs (Optional)
If you want a little extra flavor and color on your meatballs, you can brown them before adding them to the slow cooker. Heat a little sesame oil in a large skillet over medium-high heat. Working in batches, brown the meatballs for about 2 minutes on each side. This step is optional but helps develop a deeper flavor.

Step 4: Prepare the Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, chili garlic sauce (if using), and cornstarch. Make sure the cornstarch is fully dissolved, as this will help thicken the sauce during cooking.

Step 5: Slow Cooker Magic
Add the meatballs to the slow cooker. Pour the sauce over the meatballs, making sure they’re all covered. Give everything a gentle stir to distribute the sauce evenly.

Step 6: Cook
Cover the slow cooker and cook the meatballs on low for 6 hours. The meatballs will cook in their own juices and the sauce, becoming incredibly tender and flavorful. If you’re in a hurry, you can cook them on high for about 3 hours, but I highly recommend the low-and-slow method for maximum tenderness.

Step 7: Serve
Once the meatballs are cooked and the sauce has thickened, give everything a quick stir. Garnish with extra green onions or sesame seeds if desired. Serve the meatballs over steamed rice, with a side of vegetables, or even in a lettuce wrap for a lighter meal.

  • Prep Time: 10 minutes

Nutrition

  • Serving Size: 8
  • Calories: 320
  • Fat: 18g
  • Carbohydrates: 15g
  • Protein: 22g