Crockpot Honey Garlic Meatballs
Enjoy these tender, juicy honey garlic meatballs, made effortlessly in a crockpot. Perfect for busy families looking for delicious and nutritious meals.
Ingredients
For the Meatballs
- 1 lb Ground Beef A source of protein that keeps the meatballs juicy.
- 1/2 cup Breadcrumbs Helps hold the meatballs together.
- 1/4 cup Milk Adds moisture for tender meatballs.
- 1 large Egg Acts as a binding agent.
- 3 cloves Garlic, minced Infuses rich flavor.
- 1/4 cup Parmesan Cheese Adds savory richness.
- 1 tsp Salt Basic seasoning.
- 1/2 tsp Black Pepper Basic seasoning.
- 1 tsp Onion Powder Enhances savory profile.
For the Sauce
- 1/3 cup Honey Natural sweetener.
- 1/4 cup Soy Sauce Provides umami flavor.
- 1/4 cup Ketchup Adds sweetness and tang.
- 2 tbsp Apple Cider Vinegar Adds brightness.
- 1 tbsp Cornstarch Optional thickening agent for the sauce.
Instructions
Preparation
- In a large bowl, mix together ground beef, breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, salt, black pepper, and onion powder until combined.
- Roll the mixture into 1-inch meatballs and set aside on a plate.
- In a separate bowl, whisk together honey, soy sauce, ketchup, and apple cider vinegar to prepare the sauce.
Cooking
- Place the rolled meatballs into the crockpot in a single layer.
- Pour the honey garlic sauce over the meatballs, ensuring they are all coated.
- Set the crockpot to low heat and let cook for 5-6 hours, or on high for 3-4 hours until fully cooked.
Serving
- Once cooked, gently stir the meatballs to coat them in the sauce.
- Serve over brown rice or quinoa, garnished with chopped green onions or sesame seeds.
Notes
For best results, do not overcrowd the crockpot. Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for up to 2 months. Reheat gently to maintain moisture.