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Slow-Cooker Honey Garlic Meatballs
Andrew Fowler

Crockpot Honey Garlic Meatballs

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