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.
Notes
Make this weight watchers friendly by using turkey meatballs and stretching to 8 servings (sooo doable!). This will be 6 points per serving with those easy modifications!