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a plain bowl of small pork meatballs with a glossy amber-brown honey-garlic glaze, tiny cooked scallion flecks visible in the meatballs and a little sauce underneath, with no sesame seeds, raw garlic cloves, toothpicks or garnish
Rachel Kim

Crockpot Honey Garlic Meatballs

Finely chopped water chestnuts give these pork meatballs a little crunch beneath their honey-garlic coating. Keep the pieces small enough that they don't interfere with shaping, then bake the meatballs before their slow finish in broth, soy and vinegar. Thicken the sauce only at the end so the honey doesn't concentrate against the crock too early; the glaze should cling while a little remains loose enough to spoon over the bowl.
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Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground pork
  • 1/3 cup plain panko breadcrumbs
  • 2 tbsp whole milk
  • 1 large egg
  • 1/3 cup canned sliced water chestnuts drained and finely chopped
  • 2 scallions finely sliced
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1 cup low-sodium chicken broth
  • 1/3 cup honey
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 6 garlic cloves finely grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Mix panko and milk, then fold in pork, egg, water chestnuts, scallions, ginger, salt and pepper just until combined. Shape 24 equal meatballs.
  2. Bake for 16 to 20 minutes until the centers reach 160°F. Meanwhile, simmer broth, honey, soy sauce, vinegar and garlic in a saucepan for 2 minutes.
  3. Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently through the sauce once after 1 hour.
  4. Whisk cornstarch with slurry water and fold into the sauce. Cover and cook on HIGH for 15 to 20 minutes until glossy and thick enough to coat a spoon; confirm the meatball centers reach 165°F.
  5. Turn gently to coat and serve about 3 meatballs per appetizer portion. Hold on WARM only while the food stays at least 140°F, keeping the lid on between servings.