Name: Crockpot Honey Garlic Meatballs
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 2 lb fully cooked frozen meatballs (beef, chicken, or turkey); ¾ cup honey; 1 cup low-sodium soy sauce; ½ cup ketchup; 4 tablespoons olive oil (or vegetable/canola oil); 2 cloves minced garlic (or 1 tsp garlic in oil); ½ cup diced onion; ½ tsp red pepper flakes (optional)

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I’ve discovered how effortlessly delicious these Honey Garlic Meatballs are. Starting from frozen meatballs, I combine a luscious sweet-and-savory honey garlic sauce and let the slow cooker do all the work—perfect for a cozy dinner or sharing as an appetizer. Crockpot Honey Garlic Meatballs

Why You’ll Love This Recipe

I love this recipe because it’s a dream of deliciousness, ease, and flexibility:

The sauce strikes that sweet and savory balance I crave.
Using frozen meatballs means I barely lift a finger.
I can swap in my favorite meat type—beef, chicken, or turkey.
It’s dinner-ready with rice or veggies, or perfect finger food with toothpicks.

ingredients

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

2 lb fully cooked frozen meatballs (beef, chicken, or turkey)
¾ cup honey
1 cup low‑sodium soy sauce
½ cup ketchup
4 Tablespoons olive oil (or vegetable/canola oil)
2 cloves minced garlic (or 1 tsp garlic in oil)
½ cup diced onion
½ tsp red pepper flakes (optional)

directions

I pour the frozen meatballs into a 6‑quart slow cooker.
I whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes in a bowl.
I pour that sauce over the meatballs, stir gently to coat, then cover.
I cook on HIGH for 2½–3 hours or on LOW for 4–6 hours. When done, I stir them once more and top with optional sliced green onions.

Servings and timing

Servings: 8 portions
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes (on HIGH)
Total Time: 2 hours 35 minutes

Variations

I sometimes reduce the honey if I want less sweetness.
If I’m out of garlic cloves, garlic-in-oil works just as well.
No olive oil? I go for vegetable or canola oil.
To keep sodium low, I stick to low-sodium soy sauce.
I leave out the red pepper flakes when I’m making it for kids or anyone sensitive to spice.

storage/reheating

Storage

I store leftovers in an airtight container in the fridge for up to 4 days.

Reheating

For a single serving, I reheat in the microwave. For larger amounts, I warm them on the stovetop or back in the slow cooker until heated through.

FAQs

Can I put frozen meatballs directly into the slow cooker?

Yes, I always do. Since they’re fully cooked, they just need to heat through and soak up the sauce.

How long do frozen meatballs take in the crockpot?

I cook them for about 2½ to 3 hours on HIGH or 4 to 6 hours on LOW.

Should I thaw the meatballs first?

No need. I toss them in straight from the freezer, and they cook perfectly.

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

I mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and let it cook a bit longer until it thickens.

Can I use homemade meatballs instead of frozen?

Yes, I just make sure to cook or brown them first before adding to the crockpot, and adjust the cooking time if needed.

Conclusion

These Crockpot Honey Garlic Meatballs are one of the easiest, tastiest things I make when I want comfort food with minimal effort. The sweet and garlicky glaze pairs so well with tender meatballs, and I love how versatile and crowd-pleasing they are. Whether it’s dinner or party time, this dish never fails me.