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–+ servings
Honey Garlic Meatballs

Sweet and Spicy Honey Garlic Meatballs You’ll Crave

These Honey Garlic Meatballs are a sticky, savory appetizer that tantalizes taste buds and invites seconds.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 meatballs
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 24 meatballs Frozen Pre-Cooked Beef Meatballs Choose frozen for a hassle-free experience.
For the Glaze
  • 1 tablespoon Olive Oil Use to grease your slow cooker.
  • 1/2 cup Honey Feel free to substitute with maple syrup for a vegan option.
  • 1/4 cup Soy Sauce Choose gluten-free for dietary needs.
  • 1/4 cup Brown Sugar Coconut sugar can be used for a less refined sweetness.
  • 3 cloves Garlic (minced) Garlic powder works if fresh isn't available.
  • 1 tablespoon Apple Cider Vinegar White vinegar can be used if preferred.
  • 1/2 teaspoon Crushed Red Pepper Flakes Omit for milder meatballs.
For Garnish
  • 1/4 cup Green Onions (sliced) Chives work as a great substitute.
  • 2 tablespoons Toasted Sesame Seeds Skip if you have a nut allergy.

Equipment

  • slow cooker

Method
 

Preparation Steps
  1. Lightly grease the slow cooker with olive oil and spread the frozen meatballs evenly.
  2. Whisk together honey, soy sauce, brown sugar, minced garlic, apple cider vinegar, and red pepper flakes until smooth.
  3. Pour the honey garlic glaze over the meatballs and ensure they are well-coated.
  4. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
  5. After cooking, gently stir the meatballs and switch to 'Warm' setting.
  6. Sprinkle with sliced green onions and toasted sesame seeds before serving on a large platter.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 100mgSugar: 8gCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat directly in the slow cooker or microwave with added water to keep moist.

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