These honey garlic meatballs are sweet, sticky, and savory, and they cook almost on their own in the slow cooker.
Frozen fully cooked meatballs get tossed in a simple ketchup, honey, soy sauce, and garlic sauce and cook for a few hours. The recipe makes about 50 meatballs, which is ideal for parties, game days, and seasonal buffets.
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Why This Honey Garlic Meatballs Recipe Works
A mix of honey and brown sugar gives the sauce a deep caramel sweetness, while soy sauce and fresh garlic keep it savory. Ketchup adds body so the glaze clings to each meatball instead of pooling at the bottom.
Using frozen, fully cooked meatballs removes the hardest work. The slow cooker heats them gently and keeps them warm for hours, so you can serve a crowd without standing at the stove. The meatballs and soy sauce already contain salt, so there is no added salt.
Ingredients for Honey Garlic Meatballs
- 1/2 cup ketchup
- 1/3 cup honey
- 1/4 cup packed brown sugar
- 2 to 3 tbsp low sodium soy sauce
- 4 cloves garlic, minced
- 1 bag (32 oz) frozen fully cooked meatballs (about 50)
- Black pepper, to taste
- 2 tbsp sliced green onions, for serving
- 1 tsp sesame seeds, for serving
Meatballs: Use any frozen, fully cooked meatballs: beef, turkey, or Italian style. Do not thaw them first, since they heat evenly from frozen.
Honey: Regular liquid honey blends smoothly into the sauce. Measure it in a sprayed cup so it slides out cleanly.
Soy sauce: Low sodium soy sauce keeps the glaze from getting too salty. Start with 2 tablespoons and add more at the end.
Garlic: Fresh minced garlic gives the cleanest flavor. Use 1 teaspoon garlic powder if you are short on time.
How to Make Honey Garlic Meatballs
1. Stir the sauce. In the bottom of a 5 to 6 quart slow cooker, whisk the ketchup, honey, brown sugar, soy sauce, garlic, and pepper until smooth.
2. Add the meatballs. Add the frozen meatballs and stir gently until every meatball is coated.
3. Cook. Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the meatballs are hot throughout and reach 165 degrees F.
4. Stir and glaze. Stir once or twice during cooking if you are home. The sauce thickens as it cooks and coats the meatballs.
5. Adjust. Taste the sauce. Add a splash of soy sauce for salt or a little honey for sweetness.
6. Keep warm and serve. Switch the slow cooker to warm and serve with toothpicks, topped with green onions and sesame seeds.
How to Serve Honey Garlic Meatballs
Serve the meatballs from the slow cooker on the warm setting with toothpicks for parties, or spoon them over steamed rice with green onions for a quick dinner. They sit well alongside slow cooker teriyaki meatballs and sweet and sour meatballs for a three flavor meatball bar. For a game day spread, add grape jelly meatballs and slow cooker Salisbury steak meatballs.
How to Store and Reheat Honey Garlic Meatballs
Refrigerate leftovers within 2 hours in an airtight container. They keep for 3 to 4 days. Reheat in a skillet or microwave until steaming hot and 165 degrees F, adding a splash of water if the sauce is thick. To freeze, cool the meatballs and sauce completely and freeze in a freezer bag for up to 3 months, then thaw overnight in the fridge before reheating. Keep the slow cooker on warm for no more than 2 hours when serving.
Tips and Variations for Honey Garlic Meatballs
Do not thaw first. Frozen meatballs go straight into the sauce, which saves time and keeps them from drying out.
Use a liner. A slow cooker liner makes cleanup easy because the sugars in the sauce can stick.
Thicken the sauce. Stir 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and cook on high for 15 minutes.
Add heat. Stir in 1 to 2 teaspoons chili garlic sauce or red pepper flakes for a spicy sweet version.
Use the oven. Bake the sauce and meatballs in a covered 9×13 pan at 350 degrees F for 30 to 35 minutes, until the meatballs reach 165 degrees F.
Make it homemade. Replace the frozen meatballs with your favorite homemade meatballs, baked until cooked through.
Serve it as a main. Spoon over rice or noodles with steamed broccoli for a simple weeknight dinner.
Keep it safe. Hold the slow cooker on warm and review the tips from Clemson Extension on slow cooker food safety.
Frequently Asked Questions About Honey Garlic Meatballs
Can I make honey garlic meatballs in the oven?
Yes. Bake the meatballs and sauce in a covered dish at 350 degrees F for 30 to 35 minutes, stirring once.
How long do honey garlic meatballs last in the fridge?
They keep for 3 to 4 days in an airtight container.
Can I freeze honey garlic meatballs?
Yes. Freeze them with the sauce for up to 3 months and thaw in the fridge overnight.
Do I need to thaw the meatballs first?
No. Use them frozen and cook until they are hot throughout.
Can I use homemade meatballs?
Yes. Bake them first until they reach 160 degrees F for beef, then add them to the sauce for the last hour.
Honey Garlic Meatballs
Equipment
- Slow cooker
- Whisk
Ingredients
Main Ingredients
- ½ cup ketchup
- ⅓ cup honey
- ¼ cup brown sugar packed
- 2-3 tbsp low sodium soy sauce start with 2 and adjust
- 4 cloves garlic minced
- 32 oz frozen fully cooked meatballs about 50, do not thaw
- ¼ tsp black pepper or to taste
- 2 tbsp green onions sliced, for serving
- 1 tsp sesame seeds for serving
Instructions
Cooking
- Make the sauce. In a slow cooker, whisk the ketchup, honey, brown sugar, soy sauce, garlic, and pepper until smooth.
- Add the meatballs. Stir in the frozen meatballs until coated.
- Cook. Cover and cook on high for 2 to 3 hours or low for 3 to 4 hours, until hot throughout and 165 degrees F.
- Adjust. Stir, taste, and add soy sauce or honey if needed.
- Serve. Switch to warm and top with green onions and sesame seeds.
