CROCK POT HONEY GARLIC MEATBALLS

INGREDIENTS YOU’LL NEED

• Honey and Brown Sugar - These two ingredients sweeten up the sauce and help thicken it up to a slightly sticky consistency.
• Ketchup - Gives more sweetness to the sauce while adding a balancing acidic tomato flavor.
• Rice Wine Vinegar - Adds a tangy flavor note throughout the sauce.
• Low Sodium Soy Sauce - Gives the sauce a salty umami flavor.
• Minced Garlic - Adds classic fresh garlic flavor to the sauce.
• Yellow Onion - Compliments the garlic and adds bold onion flavor.
• Frozen Meatballs - You'll need frozen pre-cooked meatballs. This will help save you time and ensure everything comes out delicious.
• Green Onions - Gives the final dish a pop of fresh green color and additional mild onion flavor.

HOW TO MAKE HONEY GARLIC MEATBALLS IN THE CROCK POT

Pour in meatballs: Open the bag of frozen meatballs and pour them into the bottom of the crock pot. Use a 6-quart crock pot for the best results.

Assemble the sauce: To a medium mixing bowl, add the honey, ketchup, rice wine vinegar, soy sauce, garlic, and onion in a medium bowl. Mix until well combined and pour over meatballs.

Cover and cook: Add the lid to the top and cook on HIGH for 2½ - 3 hours or LOW for 5 - 6 hours. Stir to combine the sauce ingredients with the meatballs fully.

Garnish and serve: Add the meatballs to a serving dish or dinner plate. Pour additional sauce over the top, then garnish with chopped green onions.

RECIPE TIPS

• Make sure you are using pre-cooked meatballs and not raw, as they may not cook all the way through in the amount of time the recipe suggests. If you are using raw meatballs, remove one and cut it in half to see if it is cooked all the way through.
• Make sure your crock pot is large enough for all of the meatballs and sauce. A 6-quart crock pot works best.
• If you’d like to thicken the sauce after it’s done cooking, mix one teaspoon of cornstarch with one tablespoon of cold water in a small bowl until combined, and then stir it into the sauce.

STORING & FREEZING

Storing: Once cooled, any leftover meatballs can be stored in an airtight container in the refrigerator for up to five days.

Freezing: The cooked meatballs and sauce can be frozen together in an airtight freezer-safe container for up to three months. When ready to serve, thaw overnight in the refrigerator, then heat on the stove or microwave until fully heated through.