Sticky Honey Garlic Meatballs (4 Easy Ways to Cook)
Honey Garlic Meatballs Recipe with Frozen Meatballs (4 Easy Ways)
Sticky Honey Garlic Meatballs Everyone Loves
If you’re looking for a honey garlic meatballs recipe that’s easy, reliable, and always a hit, this is the one. We start with frozen fully-cooked meatballs (hello, shortcut!) and coat them in a sweet-savory honey garlic sauce that turns glossy and sticky as it heats. These are perfect for a quick family dinner, potluck, baby shower or bridal shower, or Super Bowl party — and you can make them in the slow cooker, Instant Pot, air fryer, or oven. That’s right, 4 easy ways so you have no excuses not to become a fan of this recipe.
Table of Contents for Honey Garlic Meatballs Recipe
What Makes This Recipe a Winner?
- Fast + no-fuss: Frozen meatballs = almost zero prep.
- Sticky-sweet sauce: Honey + brown sugar + soy sauce creates that craveable sweet-savory balance.
- Flexible: Choose the method that fits your day (slow cooker for hands-off, Instant Pot for fast, air fryer for caramelized edges).
- Party-perfect: Serve with toothpicks and watch them disappear.
Best method: If you want the easiest “set it and forget it” version (and the most consistent results), make these honey garlic meatballs in the slow cooker. You’ll get evenly coated, glossy meatballs with minimal babysitting.
Ingredients and Supplies You Need to Make Honey Garlic Meatballs
Sweet honey pairs with savory garlic and umami-rich soy sauce to create a sticky glaze, while brown sugar adds depth and helps the sauce cling. Just a handful of pantry staples transforms frozen meatballs into an irresistible dinner or appetizer.
Ingredients
- Frozen fully-cooked meatballs (store-bought or homemade)
- Brown sugar
- Honey
- Ketchup
- Low-sodium soy sauce
- Garlic
Supplies
- Slow cooker (Crock-Pot), Instant Pot, air fryer, or oven
- Kitchen scale (optional, but handy)
- (optional) Slow cooker liner (makes cleanup so much easier)
- Small mixing bowl
- Whisk and measuring cups/spoons
How to Make Honey Garlic Meatballs
No matter which method you choose, the idea is the same: whisk up the honey garlic sauce, heat the meatballs, and coat them until glossy and sticky. Below are four easy options.
Crock-Pot Method (Recommended)
- Make the sauce: In a medium bowl, whisk together the brown sugar, honey, ketchup, soy sauce, and minced garlic.
- Add to slow cooker: Place the frozen meatballs in a 4-quart slow cooker and pour the sauce over them. Stir to coat.
- Cook: Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours), stirring once or twice if you can.
- Serve: Enjoy as an appetizer (toothpicks!) or serve over rice or noodles for a simple dinner.
Doubling tip: If you double the recipe, the cook time usually stays close to the same — plan for 4–5 hours on LOW and just make sure the meatballs are warmed through.
Instant Pot Method
- Sauté the sauce: Set the Instant Pot to sauté. Add brown sugar, honey, ketchup, soy sauce, garlic, and 2 tablespoons water. Stir until bubbly (2–3 minutes).
- Add the meatballs: Turn off sauté mode. Add frozen meatballs and gently stir to coat.
- Pressure cook: Lock lid and cook on High Pressure for 2 minutes. Quick release.
- Finish: Stir, then switch back to sauté and simmer 1–3 minutes if you want the sauce thicker.
Helpful note: Some newer Instant Pot models are more sensitive to “burn” warnings. The 2 tablespoons of water helps, and keeping the cook time short helps too. If you still see “burn,” cancel, let it sit a few minutes (it keeps cooking), then stir well.
Air Fryer Method
- Air fry the meatballs: Preheat air fryer to 350°F (175°C). Place meatballs in a single layer and cook for 8–10 minutes, shaking halfway.
- Warm the sauce: Warm the sauce (microwave 30–45 seconds or stovetop 2–3 minutes) so it pours easily.
- Toss + finish: Toss cooked meatballs with warm sauce in a bowl, then return to air fryer for 2–4 minutes to help the glaze cling and caramelize slightly.
Oven Method
- Preheat: Preheat oven to 375°F (190°C).
- Bake meatballs: Place frozen meatballs in a single layer in a 9×13-inch pan or on a baking sheet. Bake for 14–16 minutes.
- Warm the sauce: In a small saucepan, whisk together brown sugar, honey, ketchup, soy sauce, and garlic. Heat over medium-low until slightly thickened (3–5 minutes).
- Combine and serve: Toss baked meatballs with warm sauce and serve.
Pro Tips for Perfect Honey Garlic Meatballs
- Slow cooker liners: Those “bags” you might see in photos are slow cooker liners — they make cleanup so much easier.
- Jarred minced garlic works: If you’re using refrigerated jarred minced garlic, start with about 1/2 teaspoon (adjust to taste).
- Want it extra sticky? Simmer the sauce 2–4 minutes (stovetop or sauté mode) before coating the meatballs.
- Too thin? Make a quick slurry: stir 1 tablespoon cornstarch + 2 tablespoons water, then simmer into the sauce 1–2 minutes until glossy (works great if you like a thicker glaze).
- Too sweet? Reduce the honey and/or brown sugar a bit next time, or add a small splash of soy sauce or a squeeze of lemon to balance.
- Want a little heat? Add a drizzle of sriracha or a pinch of crushed red pepper flakes for sweet-and-spicy meatballs.
- Finishing touch: Sprinkle sesame seeds and sliced green onions right before serving.
What Readers Say (Comments & Reviews)
These are some of our favorite real-life tips from readers (and they’re honestly so helpful!):
- “This was a hit… definitely in our regular rotation now!” — Karen
- “My go-to for potlucks and baby showers… every time they are a big hit.” — Brittany
- “Made these for a Super Bowl party… none left!” — Kathy
- “I made two batches of sauce and added cornstarch… perfect!” — Selina
- “Added cornstarch, honey mustard, and apple cider vinegar… very tasty!” — Michael W.
- “I like to add a little sriracha… perfect sweet and spicy.” — Casey
- Instant Pot note: If your model throws a “burn” warning, adding 2 tablespoons water and keeping the pressure cook time short can help.
What to Serve With Honey Garlic Meatballs
These meatballs work as a main dish or appetizer. For dinner, serve them over steamed rice, egg noodles, or mashed potatoes. (Tip: Cook rice separately — in a rice cooker or on the stovetop — while the meatballs cook.) For parties, keep them warm in the slow cooker with toothpicks and add them to a Super Bowl snack spread alongside dips, wings, and a veggie tray.
Frequently Asked Questions
Slow cooker vs Crock-Pot — is there a difference?
Crock-Pot is a brand name that makes slow cookers. Many people use “Crock-Pot” to mean any slow cooker (like how people say “Kleenex”). So yes — they’re essentially the same thing.
Can I use homemade meatballs?
Absolutely. If your homemade meatballs are already cooked (or frozen cooked), use them just like store-bought frozen meatballs. If they’re raw, cook them first (bake, pan-sear, or air fry), then toss with the warm sauce.
What if my frozen meatballs are bigger than yours?
Bigger meatballs can take a little longer to heat through. Stick with the same method, but add a bit of time as needed and stir occasionally so everything heats evenly.
Can I double the recipe — do I need to cook it for 8 hours?
Nope — doubling doesn’t usually double the cook time. Plan for about 4–5 hours on LOW, and just check that everything is warmed through.
Should I cook on HIGH or LOW in the slow cooker?
LOW for 4 hours gives the best texture and helps the sauce coat evenly. HIGH often works too (2–3 hours), but LOW is the safest bet for consistent results.
How do I thicken honey garlic meatball sauce?
If you want a thicker, stickier glaze, simmer the sauce a few minutes longer or whisk in a slurry: 1 tablespoon cornstarch + 2 tablespoons water, then simmer until glossy.
My Instant Pot won’t come to pressure / I got a “burn” message — what do I do?
Add 2 tablespoons water to the sauce before pressure cooking, keep the cook time short (1–2 minutes is often enough), and stir well after cooking. If it still gives a burn warning, cancel and let it sit a few minutes — the residual heat continues cooking.
Can I make this with frozen uncooked meatballs?
Yes, but the timing changes. For frozen uncooked meatballs in the Instant Pot, try 7 minutes on High Pressure, then let it naturally release for 5 minutes before quick releasing. (If you do this, watch the sauce closely and add a bit of water as needed.)
What if I’m using mini meatballs?
Mini meatballs heat faster. In the Instant Pot, start with 1–2 minutes on High Pressure, then adjust if needed.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days. Reheat gently on the stovetop or in the microwave. For general leftovers safety guidance, see: USDA: Leftovers and Food Safety.
Storage, Reheating, and Make-Ahead
- Make-ahead: Mix the sauce up to 2 days ahead and refrigerate. Dump into the slow cooker when ready.
- Reheat: Microwave in short bursts or warm on the stovetop over medium-low. Add a splash of water if the sauce thickened too much.
- Freeze: Freeze cooked meatballs with sauce in a freezer-safe container. Thaw overnight in the fridge and reheat gently.
Final Thoughts
These sticky honey garlic meatballs are the kind of “everyone asks for the recipe” dish — easy enough for a busy weeknight and perfect for parties. If you’re making them for a crowd, the slow cooker method is your best friend (and keeps them warm for serving). Try them once and you’ll see why they’re a repeat favorite.
For More Fantastic Meatball Recipes, Check Out Our Favorites:
- Barbecue Bacon Meatballs
- Greek Meatball Pitas with Tzatziki Sauce
- Swedish Meatball Freezer Meal
- Meatball Crescent Roll Dinner
- Meatball Potato Bell Pepper Onion Bake
🍟 Air Fryer Tips & Tricks You’ll Love
Want even better air fryer results (and fewer mess-ups)? These quick guides help every time:
Honey Garlic Meatballs Recipe - Air Fryer, Slow Cooker or Instant Pot
Ingredients
- ¼ cup brown sugar
- ⅓ cup honey 111 grams
- ½ cup ketchup 136 grams
- 2 tablespoons low sodium soy sauce 30 ml
- 3 cloves garlic minced (or 1 1/2 teaspoons)
- 28 ounces 1 lb 12 oz frozen fully cooked meatballs
- 2 Tablespoons of water for instant pot recipe
Instructions
SLOW COOKER INSTRUCTIONS
- In a medium bowl, whisk together the brown sugar, honey, ketchup, soy sauce, and garlic.
- Place frozen meatballs in a 4-quart slow cooker and pour the sauce over them. Stir to coat. Cook on low for 4 hours, stirring occasionally.
- Serve as an appetizer, or over rice or noodles as a main dish.
INSTANT POT INSTRUCTIONS
- Turn the instant pot on saute mode and combine brown sugar, honey, ketchup, soy sauce, water, and garlic. Stir until somewhat thick and bubbly (it only takes a few minutes).
- Turn off saute mode and add the frozen meatballs. Stir to combine the meatballs with the sauce.
- Place the lid on the instant pot and set it to manual high pressure for 2 minutes.
- Once the cooking is done, quick release the pressure, open the lid, stir a little more and enjoy over rice!
AIR FRYER INSTRUCTIONS
- Air Fry at 350˚ for 10 minutes, the last few minutes, pour glaze over the meatballs.
OVEN INSTRUCTIONS
- Preheat oven to 375˚F/191˚C (or according to meatball package instructions).
- Place frozen meatballs in a single layer in a 9x13 pan. Bake for 14-16 minutes (or according to package instructions).
- Whisk together the brown sugar, honey, ketchup, soy sauce, and garlic in a saucepan over medium heat, until simmering and slightly thickened, about 5 minutes.
- Pour sauce over warm meatballs, stir to coat, and serve.
Recipe Notes
Nutrition
Recipe Adapted From: Family Fresh Meals
Trending Recipes
Comments & Reviews
Leave a Review/Reply
More Related Recipes
Trending Recipes
- Recipes
- DIY
- Deals
- Blog
Popular
Recommended
About Us
At Fabulessly Frugal, our goal is to help you live HEALTHY, WEALTHY, and WISE! My team and I work hard to bring you the best, online deals, clean eating, DIY's, freezer meal recipes, and more! I LOVE coaching and inspiring people to improve their health in my fitness challenge! You should also check out my favorite cleanse! Learn more about me and the rest of my team.
Copyright © 2008–2026
Fabulessly Frugal: A Coupon Blog Sharing Gift Ideas, Amazon Deals, Printable Coupons, DIY, How to Extreme Coupon, and Make Ahead Meals. All rights reserved
I made these tonight for dinner with a side of roasted vegetables and it was a hit! The sauce has a great flavor! These will definitely be in our regular rotation now!
Hooray! So glad you like them. They are really good, right? Especially for how simple and easy it is to make them! Thanks for your comment, Karen.
These are my go–to for potlucks. I’very made them several times for potlucks and baby showers, and every time they are a big hit. thank you so much for posting this recipe!
Yum! Thanks, Brittany!
If I double the recipe, does the 4 hours change to 8 or no..?!
I think the cook time will stay pretty close to the same. You may need only a little bit more time to make sure all of the meatballs are warmed through, so I would plan for 4-5 hours.
Just wondering if you tried doubling the recipe and how that turned out?
I prepared these for a Super Bowl party and everyone commented on how good they were – none left! I will definitely be making these again!
Yay! Sounds like your party food was a big hit, Kathy!
Just found your site….looks great!!
What’s with the bag inside the slow cooker on the pictures of the honey garlic meatballs, do you cook it in the bag?
Yes! Those are slow cooker liners and I love using them in my slow cooker as often as possible. Makes the clean-up a lot easier. Once you try it, you might not ever go back. 😉 https://amzn.to/1waFfVY
Thank you for your fast reply.
Never heard of the liners, and had an underused slow cooker for years – just ordered a pack of 5, and they’re freezable so will definitely be using my pot more now, with most of your recipes!
Thanks
Thanks, Linda! Hope you like it! (I added the liner info to the post too, since others may be wondering the same thing.) 🙂
Made this tonight for supper. Was delicious !!!! I made two batches of the sauce and added 2 tablespoons of corn starch to thicken it up and it was perfect! Might try a bit more honey next time but definitely will be writing this down to use again!
Glad you like it, Selina! Thanks for your comment!
Hello. I was wondering if the rice should already be cooked before going into the slow cooker or does the rice cook inside the slow cooker? Thanks, these look great would love to cook them for dinner this week and tell you how it went. Thank you for sharing!!
I cook the rice separately from the meatballs and sauce – either in a rice cooker or on the stove top. If your rice cooker has a delay timer, you can get the rice cooker going at the same time as the slow cooker. Set them, and forget them. 😉
These look great! If I am making meatballs from scratch rather than using the frozen precooked ones, do I need to adjust the cook time?
Thanks, and I can’t wait to try these!
I haven’t tried this recipe with meatballs other than the frozen, pre-cooked ones, so I can’t be totally sure. It depends on if your homemade meatballs will already be cooked or not too. If not, then I would heat the sauce on the stove top and add it to the warm meatballs right after cooking. If already cooked, you could do oven or slow cooker – but yes, you would probably want to reduce the slow cooker time since the meatballs aren’t starting from frozen. Sorry I can’t get more specific since I haven’t tried it myself! Hope this helps!
Our frozen meatballs from sams club say 4 hours high, but you say go on low. Will there be a big difference?
I’ve only made it in the oven or the low setting in the slow cooker. I’m thinking it might not make much difference if you cook on high, but I haven’t tried it myself, so I would personally stick with the low setting. 🙂
I just got my first slow cooker. It has two pre-set cook settings- 4-6 hrs in “high” or 8-10 hrs on low. It says for recipes w/different ranges, to use the closest (it’s a 4-qt Crict-pot). I know I made these meatballs in an electric frypan in the past, cooking on the lowest setting, & they were so good I was asked ( by the people who gave me the Crock-pot) to bring them for Super Bowl Sunday. I’m wondering if I should really cook them 4 hrs on low & just turn it off, or try cooking 4 hrs on high or cooking for longer on low? Thanks!
I think I would probably just stick with the 4 hours on low and turning off the slow cooker at that point (or turn it to “keep warm” setting). I know it works well that way! Wouldn’t want your sauce to start burning or something!
Thank you!
HI. I love this recipe and have made it many times. I did try it in the IP and it had trouble coming to pressure. It never actually made it to pressure but it still thawed the meatballs and coated them with the sauce. I feel like it may have needed more liquid. Any thoughts?
Hi Stephanie, I make these all the time in the instant pot w/ no issues. Did you have it on high pressure? You could maybe add a smidge of water, but I haven’t.
Way, way, way to sweet! Sorry, but tasted more like a dessert than a meal.
You could try reducing the honey and brown sugar, then maybe it would be more to your taste? Sorry it didn’t work out for you! Thanks for your input. 🙂
Just made these tonight for dinner. They are so good. My husband and kids loved them. Thank you! Going to make them for a potluck at our school in a couple weeks.
Awesome! YES they are so wonderful! And it’s always a win when everyone else likes them too!
Very good. I also added some Corn Starch and Honey Mustard. Also a shot of Apple Cider Vinegar. Very tasty Christmas eve appetizer!
Oh great idea! I think I’ll have to try that next time (honey mustard and ACV!)
I like to add a little siracha sauce for a little heat! Makes the meatballs a perfect sweet and spicy! Thanks for sharing this! Up until now just new the grape jelly ones this is nice and different
Nice! Adding sriracha or crushed red pepper flakes is a great idea! Thanks for your comment, Casey. 🙂
The flavor of these is incredible!! I would not cook them in the IP unless you change the recipe. You’re not supposed to cook using less than 18 Oz of liquid – according to the directions. I don’t know how to add more liquid and still get the sticky sweet sauce?
Thank you, Shannon!
Made these for a birthday celebration at work. Everyone loved them and asked for the recipe! Thanks so much for sharing, they were delicious!!
Awesome, Margaret! I personally love it when I bring food to people and they like it so much that they want the recipe. 🙂 Glad they were a hit for you!
I am traveling this weekend and thinking of bringing these for the potluck dinner. But I am staying in a hotel the night before. Has anyone tried this recipe with meatballs that have thawed?
Karin, I would test it out at home with already thawed meatballs. You for sure could lessen your cooking time. I’m assuming the meatballs will already be cooked through… just thawed from frozen, right?
Just Made these in the stovetop and they were AMAZING!!! My husband ate them and he hates EVERYTHING NEW!!! like he loved them!!! Can’t wait to make it in the slow cooker next!!
Awesome, Tasha! I love finding recipes that the fam loves! Thank you for your review!
If you don’t have the clove garlic but have the already minced garlic in the jar how much should I use? I’m so excited to try this recipe tomorrow. Thanks so much 😊
Super easy way to make this an even faster meal! Just use 1/2 tsp of your minced garlic in the jar (refrigerated, right?). Enjoy!
Yes the refrigerated minced garlic and thank you so much for the reply. I decided to make it as one of my dishes that I’ll take w me to Thanksgiving dinner with the family at my grandparents house. Starting it now and am super excited 😊
Made this for our dinner and it’s really good. I didn’t have to wait for 4 hours using my Instant Pot. Will remake it again as husband like it. 🙂
Wonderful! Love the Instant Pot. Thank you for your review, Joanne!
I can’t find the Instant Pot directions. How did you do it? TIA 🤗
Hi Michelle! Sorry about that… somehow they were removed from the directions! I’ve updated the post and you’ll see them when you print the recipe!
I am bit confused. Are you making this in a slow cooker or a crock pot? The title says ‘slow cooker’, however you use the term crock pot in your write up.
Thanks
Thank you for your question, Siu. Crock-Pot is a brand name that makes slow cookers. In fact, the name has become so common that many people refer to any slow cooker as a Crock-Pot, regardless of brand. 😉 So, in essence, they are one in the same. Hope that helps!
I followed the directions exactly for instapot, but the pot keeps saying BURN!!!
Which model do you have? Mine has never said that. But maybe you have a newer model? You could try doing it on low pressure, if yours has that option. OR do it for just a minute. Let me know how it goes!
I tried this recipe this evening in my new InstantPot and also got the ‘food burn’ message. I continued to cook but after the second burn notification, turned my InstantPot off and allowed it depressurize naturally (knowing it would continue to cook). While only a few were a little more ‘browned’ than others – they turned out perfect. Next time I’m going to cook on low pressure rather than high and see if that makes a difference. This recipe was scrumptious!
Thanks for the feedback Linda! Which model of IP do you have? I’ve never gotten the burn notice on any recipes, so maybe I have an older model? Maybe adding a little more water would be helpful? I’ll test this out next time I make them! 🙂
Linda, I made these again today and this time added 2 tablespoons of water and they turned out great! Let me know if more water works better next time and maybe just one minute of cooking?
how many meatballs can you have per 6 points?
It would be 3.5 ounces of turkey meatballs… so depending on the size, I believe that is around 4.
Made these tonight in my instant pot using Costco frozen Italian meatballs. This is a easy, quick and yummy recipe. Will definitely be making these a lot in our house! Thank you
Thank you for your comment and review, Kristal! 🙂
I just tried these at a card party this past week. SO YUMMY! They were the hit of the party. Now I can’t wait to try them for the holidays with my family! Thank you so much for offering the Instant Pot instructions as well! How handy!!!
Awesome! Thank you, Dawn!
I have a 6-qt slow cooker and not a 4-qt. Will they cook the same in the larger slow cooker, or should I make extra sauce? Planning to whip some up for the Super Bowl. Thanks!
Great idea for Super Bowl! I generally like the slow cooker to be at least half full for best results, but I think it will probably work out fine. Have a fun party!
What about frozen uncooked meatballs.. same recipe and timing for Instapot? I also have this on my superbowl menu!
What about frozen UNCOOKED pork meatballs? How long do you cook from frozen?
Hi, Stacey! I haven’t made uncooked meatballs in the Instant Pot yet, but this is what I would try…
When you add the frozen (uncooked) meatballs to the Instant Pot, set it to manual high pressure for 7 minutes. Natural release for 5 minutes, then quick release. Hope that helps! Enjoy!
Made the Instapot version with mini meatballs and put over rice. So absolutely yummy!! Think I like these better than the grape jelly ones for parties!!
Awesome, Jan! I’m so glad this honey garlic meatballs recipe worked out so well for you! They are definitely a family favorite here. Thank you for your comment and review!
I make these often—something my family app actually agree on!
Have a question though now that I see you have instant pot instructions. I buy mini meatballs (earths best brand). Would the pressure cook amount of time decrease at all or still be the same?
Hi Tiffany! If your meatballs are smaller, I’d do it for just 1-2 minutes. You could always cook longer if needed, but I’d recommend starting at less time first, just to prevent them from burning on the bottom and sides. Let us know how it goes!
First time commenting on a food post – wow. These meatballs are DELICIOUS and so simple to make! A regular staple for us now.
Yay! I’m so glad you like them, SarahBeth! Thank you for your comment and review.
This looks absolutely mouthwatering! Thanks for sharing this recipe. I have bookmarked it for my upcoming celebration of our taxi cab’s anniversary.
Did you use bite-sized meatballs? I bought a bag of frozen italian style meatballs (28 ounces 1 lb 12 oz) ,and they seemed bigger than the ones you used. They weren’t from Costco, they were store brand .
Also, do you use dry measuring cups to measure the ingredients for the sauce? I followed the recipe but it seemed like it made more sauce than you did in your video.