Crockpot Asian Meatballs

Posted: February 26

Time: 2 hours 45 minutes

Yield: 12 servings

recipe image

Cooking meatballs can be a time-intensive process that involves standing over a hot oven and frying meatballs in batches while getting splattered by hot oil. These Crockpot Asian Meatballs are a little easier to make as they are prepared by first baking the meatballs, then cooking them in their sauce in a slow cooker for a couple of hours. With delicious flavors of garlic, ginger, and green onion, Crockpot Asian Meatballs are a savory delight best when served with jasmine rice.


For the meatballs: • 2 pounds ground pork • 1/2 cup green onions chopped, about 6 • 4 cloves garlic, minced • 1 tablespoon sesame oil • 2 teaspoons ginger, freshly grated • 2 eggs • 1/2 teaspoon salt, or to taste • 1/2 teaspoon pepper, or to taste For the sauce: • 2/3 cup hoisin sauce • 1/4 cup soy sauce • 1/4 cup rice vinegar • 5 cloves garlic, minced • 2 teaspoons ginger, freshly grated • 1 tablespoon sriracha sauce • 1/4 teaspoon pepper For garnish: • 2 tablespoons sesame seeds, optional • 2 green onions, optional, chopped, • parsley, optional, chopped


Step 1

Set your oven to 400 degrees F.

Step 2

Line a baking tray with some parchment paper.

Step 3

Add the pork, green onions, garlic, sesame oil, ginger, salt, and pepper together into a large mixing bowl.

Step 4

Shape the meatballs into 1-inch diameter rounds and put them onto the previously prepared baking tray.

Step 5

Bake the meatballs until they are slightly brown and are no longer pink inside, about 25 minutes.

Step 6

While the meatballs bake, add the hoisin sauce, soy sauce, rice vinegar, garlic, ginger, sriracha, and pepper together into a different mixing bowl.

Step 7

Mix the meatballs together in the sauce and then pour the dish into your slow cooker. Cook the meatballs on low heat for approximately 2 hours. The sauce should reduce and thicken.

Step 8

Garnish the dish with additional chopped green onion, sesame seeds, and parsley, and serve.

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