Name: Crockpot Asian Meatballs
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Ingredients: 2 lbs ground pork; 1/2 cup green onions (chopped, about 6 ); 4 cloves garlic (minced); 1 tbsp sesame oil; 2 tsp ginger (freshly grated); 2 eggs; 1/2 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 2/3 cup Hoisin sauce; 1/4 cup soy sauce (low sodium); 1/4 cup rice vinegar; 5 cloves garlic (minced); 2 tsp ginger (freshly grated); 1 tbsp Sriracha sauce; 1/4 tsp pepper (freshly ground ); 2 tbsp sesame seeds (optional); 2 green onions (chopped)

You’ll love these Crockpot Asian Meatballs, especially if you’re a meatball fan! Asian style meatballs that are sweet and tangy, bursting with flavor and made in a crockpot! Perfect for game day, the holidays or just a snack! Total crowd pleaser.

asian meatballs on a serving platter each with a small fork stuck in them

Another Meatball Recipe …

These crockpot Asian meatballs are all about pork! Loaded with garlic, green onion and ginger these babies are PACKED with flavor. Not to mention, the sauce is to die for; all of my favorite Asian flavors, combined into one sensational sauce.

These meatballs are the perfect appetizer for any party or potluck. They’re sweet and tangy from the hoisin sauce with a bit of a kick from the Sriracha. These meatballs are perfection!

Why Pork Meatballs?

I don’t know about you, but I love pork meatballs, because of the fat content they are so much juicier than any other meatball and hold a lot more of the flavor!

If you aren’t a pork fan, any ground meat would work for these meatballs! Ground beef would be wonderful with this glaze. You can also combine meats like ground pork and ground beef together!

shaped meatballs on a baking sheet ready for baking

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

Meatballs:

Ground Pork – You can substitute for any ground protein. If you’re using turkey or chicken your meatballs may be a bit dry but lower fat content.
Green Onion – Chopped.
Garlic – Minced. Fresh is always best.
Sesame Oil – Peanut oil, olive oil, perilla oil, walnut oil, avocado oil, canola oil, sesame seeds, tahini or sesame paste and roasted peanuts are all suitable sesame oil alternatives.
Ginger – Freshly grated. You can use ginger powder as well.
Eggs – Eggs are the binder in our meatballs, holding the everything together.
Salt & Pepper – Season to taste.

Sauce:

Hoisin Sauce – A staple in Asian cuisine.
Soy Sauce – Tamari is the closest in taste to regular soy sauce. It can be used as a substitute if you’re not dealing with a soy allergy or monitoring your sodium intake. You can also use Worcestershire or fish sauce.
Rice Vinegar – Apple cider vinegar will also work.
Garlic – Minced.
Ginger – Freshly grated. You can use powder if you don’t have fresh.
Sriracha – Can be replaced with your choice of hot sauce.
Pepper – Season to taste.

How to Make Crockpot Asian Meatballs

Preheat your oven to 400 F degrees.
Make the meatballs: Mix all the meatball ingredients together in a large bowl. Shape into 1 inch meatballs and place on baking sheet.
Bake: Bake the meatballs for 25 minutes or until just slight brown and no longer pink inside.
Make the sauce: Mix all the sauce ingredients together.
Slow cook: Toss the meatballs together with the sauce and pour into crockpot. Cook on low for 2 hours.
Garnish and serve: Serve garnished with additional chopped green onion or sesame seeds.

crockpot asian meatballs in sweet and tangy sauce in a slow cooker

How to Serve

These meatballs are SO good you can eat them on their own – they work perfectly as an appetizer or finger food for parties and gatherings. If you’d like to make them a full meal, why not put them atop a bed of steamed rice or noodles. Pair it with a Crunchy Asian Salad and you have the perfect dish.

Can I Make These Ahead of Time?

Yes, absolutely! Because these meatballs are baked first and then slow cooked with the sauce, these are ideal to make ahead. You can bake the meatballs and make the sauce, then the day when you want to serve them, simply finish them off in the slow cooker. This way they’ll be warm for serving.

asian meatballs on a white plate each with a fork in them and garnished with sesame seeds and green onions

How to Store Leftover Meatballs

Leftovers will last in the fridge in an airtight container for up to 3 to 4 days. You can reheat them easily in the microwave or oven.

If you want to keep them in the freezer store the sauce and meatballs separately (both in an airtight container). When ready to serve place the frozen meatballs in the slow cooker with the sauce and cook on low for about 4 hours until heated through.

More Delicious Meatball Recipes To try:

Comments

Roz | La Bella Vita Cucina says

February 2, 2020 at 1:48 pm

I’m looking forward to making these soon! the sauce sounds incredible!

Reply
denise thiel says

February 2, 2020 at 9:27 am

the asian meatball Recipe doesn’t call for any breadcrumbs or panko, was this an error or there is no filler in them?

Reply
- Jo Cooks Team says
  
  February 3, 2020 at 10:22 am
  
  The purpose of breadcrumbs is to hold onto moisture to prevent dry meatballs. Since these are made with pork, they are nice and juicy on their own. No need for breadcrumbs!
  
  Reply
Lorri says

March 3, 2019 at 7:56 am

I can’t wait to try your Asian meatball recipes !!! They all look & sound amazing !!!!!

Thank you !!!!!

Reply