Go Back
Honey Garlic Meatballs
Rachel Kim

Honey Garlic Meatballs

Honey, soy and garlic reduce around fully cooked meatballs into a shiny savory-sweet glaze. A cornstarch slurry is saved for the end so the sauce does not scorch on the cooker wall. These are sticky enough for toothpicks but not so thick that they turn chewy during the warm hold.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 14
Ingredients Method

Ingredients
  

  • 2 lb frozen fully cooked meatballs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup ketchup
  • 4 garlic cloves minced
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Put the frozen meatballs in a 4-quart slow cooker.
  2. Whisk the honey, soy sauce, ketchup, garlic, vinegar and ginger and pour over the meatballs.
  3. Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the meatballs reach 165°F.
  4. Whisk the cornstarch with cold water, stir it into the sauce and cook on high for 10 minutes uncovered.
  5. Switch to warm and stir occasionally to maintain an even glaze.