Crockpot Asian Meatballs
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Crockpot Asian Meatballs – juicy pork meatballs loaded with garlic, ginger, and sesame, slow-cooked in the most irresistible sticky-sweet sauce. Warning: you will go back for seconds. Maybe thirds.
Meatballs, but make them bold. These Crockpot Asian Meatballs are my answer to “What do I bring that’ll impress everyone but take zero effort?” Think juicy, garlicky pork meatballs baked to hold their shape (because no one wants a meatball mush situation), then slow-cooked in this glossy, sweet-and-savory sauce that clings to every bite.
I’ve made these for potlucks, lazy Sundays, and once even ate them cold out of the fridge standing over the sink, no shame. They’re that good. The ginger and garlic give it that cozy “takeout fakeout” vibe, but the sesame and hoisin pull you into full-on comfort food territory.
You could serve these over rice, stick toothpicks in them and call it a party app, or, if you’re like my husband, pile them into a soft bun and call it dinner. However you do it, these meatballs are here to make your life easier and tastier.
Why You’ll Love My Recipe
- Hands-off hero: The slow cooker does the heavy lifting while you go live your life.
- Flavor bomb central: Garlic, ginger, hoisin, sesame, all the heavy hitters show up.
- Party-perfect: These babies stay warm in the crockpot, so guests can help themselves (and they will).
- Freezer-friendly: Make a double batch and freeze half, your future self will thank you.
- Versatile AF: Appetizer, rice bowl topper, sandwich filler, this meatball does it all.
- Don’t skip the bake. I know, it’s tempting to toss the raw meatballs straight into the crockpot, but baking them first keeps them juicy and prevents sad meatball soup.
- Ground pork is king. It gives the best flavor and texture here. You can swap in ground chicken or turkey, but you’ll lose some richness.
- Fresh garlic + ginger = non-negotiable. This isn’t the time for powders. Grate them fresh for that punchy flavor that makes these taste like actual takeout.
- Sriracha is optional (but encouraged). Add more or less depending on how spicy you like things, or sub in chili garlic sauce for extra depth.
- Want it sweeter? A spoonful of honey or brown sugar stirred into the sauce will do the trick without overpowering anything.
- Gluten-free? Easy fix: swap soy sauce for Tamari and make sure your hoisin is gluten-free.
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper so your meatballs don’t stick, and bonus, cleanup’s a breeze.
In a big bowl, mix up the ground pork, chopped green onions, minced garlic, sesame oil, grated ginger, eggs, salt, and pepper. Don’t overthink it, just use your hands and mix until it’s all combined. No overworking, we’re not making sausages.
Form into 1-inch meatballs and space them out on your baking sheet. You should get about 36. Bake for 25 minutes until they’ve got a little golden color and no more pink inside. That’s your cue they’re ready.
While the meatballs are baking, stir together the hoisin, soy sauce, rice vinegar, garlic, ginger, Sriracha, and pepper in a bowl. No need to simmer it, it’ll do its thing in the crockpot.
Toss your baked meatballs in the sauce until they’re fully coated, then pour the whole thing into your slow cooker. Set it on low for 2 hours. That’s it. No stirring, no babysitting. The sauce thickens and clings like a dream.
Top with sesame seeds and extra green onion if you’re feeling fancy. Serve them straight from the crockpot, or go full dinner mode with rice or noodles.
How to Serve These Meatballs
These are the kind of meatballs that work for everything, weeknight dinners, parties, or straight from the fridge with a fork (been there). Here’s how I love to serve them:
Jasmine Rice
Sesame Noodles
Thai Cucumber Salad
No-Knead Baguette
Frequently Asked Questions
Can I use ground chicken or turkey instead of pork?
Yep, totally works. Just keep in mind it’s leaner, so you’ll lose a bit of richness, but they’ll still be delicious.
Can I make these ahead of time?
Absolutely. You can shape and bake the meatballs a day ahead, stash them in the fridge, and toss them in the crockpot with the sauce when you’re ready.
What if I don’t have Hoisin sauce?
Mix soy sauce with a bit of honey, sesame oil, and a pinch of five-spice if you’ve got it. It’s not exact, but it works in a pinch.
Can I make them spicier?
Go wild with the Sriracha. Or try chili garlic sauce if you want a deeper heat. Just taste the sauce before slow cooking to make sure it’s not blowing your face off (unless that’s your thing).
How do I make them gluten-free?
Use gluten-free soy sauce or Tamari, and check your hoisin label, some are gluten-free, some aren’t. Everything else should be safe.
Can I skip baking and just throw them into the crockpot raw?
Please don’t. Baking gives them structure and that little bit of browning = flavor. Straight-to-crockpot meatballs tend to fall apart and go mushy.
Storage + Reheating
Pop any leftovers into an airtight container and refrigerate, they’ll keep for up to 4 days.
To freeze, let them cool completely, then place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag or container, they’ll stay good for up to 3 months.
When you’re ready to reheat, either thaw them overnight in the fridge or warm straight from frozen in the oven or on the stovetop with a splash of water or sauce to keep things juicy.
More delicious meatball recipes to try:
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Crockpot Asian Meatballs
Video
Ingredients
Meatballs
- 2 pounds ground pork
- ½ cup green onions (chopped, about 6 )
- 4 cloves garlic (minced)
- 1 tablespoon sesame oil
- 2 teaspoons ginger (freshly grated)
- 2 large eggs
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Sauce
- ⅔ cup Hoisin sauce
- ¼ cup soy sauce (low sodium)
- ¼ cup rice vinegar
- 5 cloves garlic (minced)
- 2 teaspoons ginger (freshly grated)
- 1 tablespoon Sriracha sauce
- ¼ teaspoon pepper (freshly ground )
Garnish
- 2 tablespoons sesame seeds (optional)
- 2 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper.
- Mix all the meatball ingredients together in a large bowl. Shape into 1 inch in diameter meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 25 minutes or until just slight brown and no longer pink inside.
- In the meantime, mix all the sauce ingredients together.
- Toss the meatballs together with the sauce and pour into your crockpot. Cook on low for 2 hours. The sauce will reduce and thicken a bit.
- Serve garnished with additional chopped green onion or sesame seeds.
Equipment
Notes
- This recipe should yield about 36 meatballs.
- For a sweeter twist, you can add a touch of honey or brown sugar to the sauce mixture.
- If you prefer a spicier kick, adjust the amount of Sriracha sauce to your taste.
- Don’t skip the step of baking the meatballs before placing them in the crockpot. This ensures they hold their shape and don’t fall apart during slow cooking.
- To make prep even quicker, you can shape the meatballs ahead of time and store them in the refrigerator until you’re ready to bake.
- These Asian meatballs are versatile; serve them as an appetizer, over rice, or even in a sandwich for a delightful meal.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
