Slow Cooker Honey Garlic Meatballs Recipe

5 / 5 (2 reviews)

An Easy Appetizer or Meal!

I love keeping a bag of frozen meatballs in my freezer for recipes like this slow cooker honey garlic one! It is fast, super easy, and everybody loves it. I can’t wait to show you how to make one of my absolute FAVORITE recipes. (See below for the Honey Garlic Meatballs Instant Pot Recipe)

These honey garlic meatballs are one of my new favorite meatball recipes! I am always a sucker for a good honey-garlic combo. The best part is that this recipe is SO affordable and simple. I love it!

frozen meatballs for honey garlic meatballs

This is what about 28 ounces of meatballs looks like. I often have a big bag of the Costco Italian frozen meatballs on hand because they are delicious, and they usually cost less per pound than the plain ground beef you would use to make homemade meatballs.

You can definitely make your own meatballs in bulk though and store them in the freezer, which would be perfect for a recipe like this one! (I would use this recipe or this meatball recipe.)

ingredients for slow cooker honey garlic meatballs

So simple! The sauce only requires 5 ingredients – brown sugar, honey, ketchup, soy sauce, and garlic. I usually have these ingredients on hand at any give time.

honey garlic meatballs sauce

Place the frozen meatballs in the slow cooker. Mix up the simple and delicious sauce. Pour the sauce over the meatballs. Stir to coat the meatballs with the sauce. Then just let the slow cooker do the rest. It is good to stir the meatballs around once or twice during the cooking time to help keep the sauce distributed evenly though.

honey garlic meatballs in the slow cooker

All you have to do is throw it in, stir, and wait! Once the time is up, you will have an awesome delicious dinner prepared and you maybe spent 20 minutes working on it! This is the perfect meal for any school night!

P.S. I love using a slow cooker liner in my Crock-Pot. It makes clean-up a lot easier! You can find them at nearly any grocery store or buy them online. I like both Reynolds and PanSaver, but PanSaver seems to be slightly better quality.

The meatballs only need about 4 hours on low before they are ready to serve! After lunch, if you realize you still don’t know what to serve for dinner, you still have time to pull this slow cooker meal together. (Yes, this happens to me often.) Throw some rice in the rice cooker at the same time with a delay timer and your meal is nearly complete.

If you are really in a bind for time, you can just warm the meatballs in the oven at 350 for about 30 minutes (or according to package directions), warm the sauce in a small saucepan, then pour the sauce over the meatballs before serving. Quick, easy, and delicious!

UPDATE for Instant Pot Users:

If you have an instant pot, you will love this instant pot recipe! Just put the sauce in the pot and hit the “saute” button while you stir the ingredients. Once it’s bubbly, stir in the frozen meatballs. Turn off the saute, put the lid on, and then hit cook them at high pressure for 4 minutes! (Yes that’s right!). When the time is up, let it naturally release for 10 minutes and then your meatballs are ready to go! YUMMY and fast and EASY!

That is all you need to do. I cannot wait for you to try out this awesome new recipe. All of your kids will love these! My kids adore meatballs but when I gave them this new flavor they went crazy! I mean everybody loves HONEY and GARLIC so might as well put them together to make a delicious, effortless meal!

More of our favorite meatball recipes:

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Slow Cooker Honey Garlic Meatballs Recipe

5 / 5 (2 reviews)
Prep Time: 5 minutes | Cook Time: 4 hours
Serves: 6-8 servings

Ingredients

  • 1/4 cup brown sugar
  • 1/3 cup honey
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 28 ounces fully cooked, frozen meatballs

Instructions

  1. In a medium bowl, mix together the brown sugar, honey, ketchup, soy sauce, and garlic.
  2. 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.
  3. Serve as an appetizer, or over rice or noodles as a main dish.

Notes

See blog post for oven and Instant Pot instructions!

Comments & Reviews

  • Karen

    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!

    • Melanie

      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.

    • Brittany n

      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!

  • April

    If I double the recipe, does the 4 hours change to 8 or no..?!

    • Melanie

      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.

    • Jen

      Just wondering if you tried doubling the recipe and how that turned out?

  • Kathy

    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!

  • 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?

    • Melanie

      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. 😉 http://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

        • Melanie

          Thanks, Linda! Hope you like it! (I added the liner info to the post too, since others may be wondering the same thing.) 🙂

  • Selina Eisnor

    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!

  • mellie

    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!!

    • Melanie

      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. 😉

  • Kendra

    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!

    • Melanie

      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!

  • Shawnna

    Our frozen meatballs from sams club say 4 hours high, but you say go on low. Will there be a big difference?

    • Melanie

      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. 🙂

  • Judy

    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!

  • Stephanie

    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.

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