These Honey Garlic Meatballs are one of the easiest things I make in the slow cooker. You start with a bag of frozen meatballs, whisk together a sticky sauce of honey, soy sauce, ketchup, garlic, and ginger, and let the crockpot do the work. A few hours later the meatballs are glossy, sweet, salty, and full of garlic flavor.

The prep takes about 10 minutes and uses pantry staples, so there are no weird ingredients and no complicated steps. Spoon them over rice for dinner, toss them with noodles, or set out the slow cooker with toothpicks for a game day snack.

Why These Honey Garlic Meatballs Work

The sauce hits all the right notes with only a handful of ingredients. Honey brings sweetness and helps the sauce cling. Soy sauce adds salt and a deep savory taste. A couple of tablespoons of ketchup sounds odd, but it adds a little tang and body so the sauce does not taste like straight honey. Fresh garlic and ground ginger give it that takeout-style flavor.

Frozen meatballs are already cooked, so the slow cooker is really just heating them through and letting them soak up the sauce. Low, gentle heat keeps them tender instead of rubbery, and the long cook gives the garlic time to mellow and blend into the honey.

Ingredients and Easy Swaps

Frozen meatballs. Any 1-pound bag of fully cooked frozen meatballs works. Beef, turkey, chicken, or Italian-style are all fine. Plain or “homestyle” meatballs let the honey garlic flavor come through best. You can use homemade meatballs too, as long as they are fully cooked before they go in.

Honey. Regular clover honey is perfect here. Maple syrup or brown sugar will work in a pinch, but the sauce will be a little thinner with brown sugar.

Soy sauce. I like low-sodium soy sauce so the sauce does not get too salty as it cooks down. Tamari is a good gluten-free swap, and coconut aminos work if you want a sweeter, lower-sodium option.

Garlic and ginger. Fresh minced garlic tastes best. If you only have garlic powder, use about 1 teaspoon. You can swap the ground ginger for 1 tablespoon of fresh grated ginger. The red pepper flakes are optional, so leave them out if you are feeding people who do not like heat.

How to Make It at a Glance

1. Put the frozen meatballs in the slow cooker.
2. Whisk the honey, soy sauce, ketchup, garlic, ginger, and red pepper flakes in a bowl.
3. Pour the sauce over the meatballs and stir until every one is coated.
4. Cover and cook on low for 6 hours or on high for 3 hours.
5. Stir and serve over rice or noodles, or with toothpicks as an appetizer.

Common Mistakes to Avoid

Using a slow cooker that is too big. One pound of meatballs fits best in a 3 to 4 quart slow cooker. In a large 6 or 7 quart pot, the sauce spreads too thin and can scorch around the edges.

Not stirring. Honey sinks and the meatballs on top can dry out. Give everything a stir once or twice during cooking so the sauce coats all of them.

Skipping the temperature check. Frozen meatballs are precooked, but they still need to heat all the way through. Cut one open or use a thermometer. The center should reach 165°F.

Expecting a thick glaze right away. The sauce starts out thin. It thickens as it cooks and thickens more as it cools. If you want it extra sticky, see the cornstarch tip below.

Variations

Thicker sauce. In the last 30 minutes, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and mix it into the slow cooker. Cover and cook on high until the sauce is thick and shiny.

Sesame finish. Stir in 1 teaspoon of toasted sesame oil at the end and sprinkle with sesame seeds and sliced green onions.

Sweet and spicy. Add 1 to 2 tablespoons of sriracha to the sauce along with the red pepper flakes.

Pineapple. Add a drained 8-ounce can of pineapple chunks for the last hour of cooking. It gives the dish a sweet and sour feel.

What to Serve With It

For dinner, spoon the meatballs and plenty of sauce over steamed white or brown rice, or toss them with cooked lo mein or ramen noodles. Steamed broccoli, sugar snap peas, or a quick cucumber salad on the side keeps the meal from feeling too sweet. For a party, keep them on the warm setting and set out toothpicks. One pound makes about 4 dinner servings or enough appetizers for 8 to 10 people.

Make Ahead, Storage, and Reheating

You can mix the sauce up to 3 days ahead and keep it covered in the fridge. When you are ready, pour it over the frozen meatballs and start the slow cooker.

Store leftovers in an airtight container in the fridge for 3 to 4 days. To freeze, let them cool, then pack the meatballs and sauce in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Reheat in a saucepan over medium-low heat, stirring often, until hot. Add a tablespoon of water if the sauce has gotten too thick. In the microwave, cover the bowl and heat for 1 to 2 minutes, stirring halfway. Make sure they reach 165°F before serving.

Frequently Asked Questions

Do I need to thaw the meatballs first?
No. Put them in frozen. The cook times on this recipe are based on frozen meatballs.

Can I double the recipe?
Yes. Double everything and use a 6 quart slow cooker. The cook time stays about the same, but check that the center of a meatball reaches 165°F.

Can I make these on the stove instead?
Yes. Simmer the sauce in a large skillet, add the frozen meatballs, cover, and cook over medium-low heat for about 20 minutes, stirring often, until they are hot in the center.

How long can they sit on warm for a party?
Up to 2 hours on the warm setting is fine. Stir now and then and add a splash of water if the sauce starts to get too thick.