Ingredients:

  • 5 lbs Ground Beef (80/20 mix recommended)
  • 1 large Egg, lightly beaten
  • 1/2 cup Dried Breadcrumbs (Panko or standard)
  • 1 tsp Dried Onion Powder
  • 1/2 tsp Dried Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 cup Runny Honey
  • 1/2 cup Soy Sauce (reduced sodium)
  • 1/4 cup Ketchup
  • 2 Tbsp Apple Cider Vinegar (or Rice Vinegar)
  • 5 cloves Fresh Garlic, minced finely
  • 1 Tbsp Fresh Ginger, grated or minced (optional)
  • 1 tsp Toasted Sesame Oil
  • 2 Tbsp Cornflour (Cornstarch)
  • 3 Tbsp Cold Water
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2-3 stalks Spring Onions (Scallions), thinly sliced, for garnish

Instructions:

  1. Combine Meatball Ingredients: In a large bowl, gently combine the ground beef, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper. Use your hands to mix until just combined, ensuring not to overmix. Roll the mixture into uniform balls, about 1.5 inches (4 cm) in diameter, and place them directly into the basin of the slow cooker.
  2. Whisk the Sauce: In a separate medium bowl, whisk together the honey, soy sauce, ketchup, vinegar, minced garlic, grated ginger, and sesame oil until fully emulsified and smooth. Pour the entire sauce mixture evenly over the raw meatballs in the slow cooker. This ensures that every Crockpot Honey Garlic Meatball is coated.
  3. Slow Cook: Secure the lid and cook on the LOW setting for 6–8 hours or on the HIGH setting for 3–4 hours. Meatballs are fully cooked and safe when the internal temperature reaches 165°F (74°C).
  4. Thicken the Sauce (The Sticky Secret): About 30 minutes before serving, create a slurry by mixing the 2 Tbsp of cornflour with the 3 Tbsp of cold water in a small cup until completely lump-free. Remove the lid, stir the slurry into the hot liquid surrounding the meatballs, and stir well.
  5. Finish Cooking and Serve: Replace the lid and continue cooking on HIGH for the final 30 minutes. The sauce will thicken considerably, turning gorgeously glossy and sticky. Turn off the slow cooker, let the meatballs rest for 5 minutes, and serve hot, garnished generously with sliced spring onions and toasted sesame seeds.