Name: Crockpot Honey Garlic Meatballs
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 32 oz fully cooked frozen meatballs (beef, chicken, turkey, or plant-based); ⅓ cup honey; ½ cup low sodium soy sauce; ½ cup ketchup; 1 tablespoon olive oil (or substitute with vegetable/canola oil); 2 cloves garlic, minced (or 1 tablespoon jarred garlic); 1 small onion, diced (or ¼ cup dried minced onion); ½ teaspoon red pepper flakes (adjust to taste)

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I make these meatballs in the slow cooker using fully cooked frozen meatballs and a sweet‑and‑slightly‑spicy honey‑garlic sauce. The recipe is hands‑off, comforting, and works great whether I serve it as a full dinner or appetizers. Crockpot Honey Garlic Meatballs

Why You’ll Love This Recipe

I love this recipe because:

The flavor is excellent — sweet honey, garlic, a little heat, and a savory base.
It’s super easy. The frozen meatballs + sauce = little prep for big payoff.
It’s versatile. I can use beef, chicken, turkey, or even plant‑based meatballs.
It works great for different occasions — dinner with sides or finger food at a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

32 oz fully cooked frozen meatballs (beef, chicken, turkey, or plant-based)
⅓ cup honey
½ cup low sodium soy sauce
½ cup ketchup
1 tablespoon olive oil (or substitute with vegetable/canola oil)
2 cloves garlic, minced (or 1 tablespoon jarred garlic)
1 small onion, diced (or ¼ cup dried minced onion)
½ teaspoon red pepper flakes (adjust to taste)

Directions

Pour the frozen meatballs into a 6‑quart slow cooker.
In a medium bowl, whisk together the honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes to make the sauce.
Pour the sauce over the meatballs, stir to coat everything, and cover with the slow cooker lid.
Cook on HIGH for about 2½‑3 hours, or on LOW for 4‑6 hours, until everything is hot and the flavors meld.
Before serving, stir, and optionally top with sliced green onions.

Servings and timing

Servings: about 8 servings
Prep time: 5 minutes
Cook time: 2 hours 30 minutes on HIGH; or 4–6 hours on LOW
Total time: approx. 2 hours 35 minutes (on HIGH)

Variations

I use different types of meatballs: chicken, turkey, beef, or plant-based depending on what I have.
When I want less sweetness, I reduce the honey by half.
I use low-sodium soy sauce for a less salty version.
I skip the red pepper flakes or reduce them if I want it milder.
When using homemade uncooked meatballs, I extend the cooking time to ensure they’re fully done.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for 3–4 days.
Reheating:
- For a single portion, I use the microwave.
- For larger portions, I return them to the slow cooker on LOW until hot.

FAQs

Can I put frozen meatballs directly in the slow cooker?

Yes. As long as they’re fully cooked, I add them straight from the freezer and let them heat and absorb the sauce.

How long should I cook frozen meatballs in the crockpot?

I cook on HIGH for about 2½–3 hours or on LOW for 4–6 hours. The exact time depends on my slow cooker.

Should I thaw the meatballs before cooking?

No, it’s not necessary. I cook them frozen and make sure they’re heated through.

How do I thicken the sauce if it’s too thin?

I stir together 1 tablespoon of cornstarch and 2 tablespoons of cold water to make a slurry, then mix it into the sauce until it thickens.

What can I serve alongside or instead of meatballs?

I like serving them with steamed rice, mashed potatoes, or roasted vegetables. If I’m using them as appetizers, I serve them with toothpicks.

Conclusion

I find this Crockpot Honey Garlic Meatballs recipe to be a reliable, flavorful dish that requires minimal effort. Whether I need a dinner I can prep in the morning or a crowd‑pleasing appetizer, this hits the spot. I enjoy the flexibility, especially being able to switch meatball types or adjust sweetness and heat to my taste. It’s one I return to often.