slow cooker honey ginger meatballs

5 from 6 votes
Total Time: 30 minutes
Servings: 6

Ingredients

  • ½ cup honey
  • ¼ cup ketchup
  • ¼ cup low-sodium soy sauce
  • 3 teaspoons ginger chopped
  • 1 bag frozen meatballs 24 or 28 ounces

OPTIONAL EXTRAS

  • scallions / green onions sliced on an angle
  • white rice for serving

Instructions

  • In a large slow cooker, add ½ cup honey, ¼ cup ketchup, ¼ cup soy sauce, and 3 teaspoons or frozen ginger cubes, and stir to combine. *Note: if you’d like extra sauce for serving, double the amounts listed above. Add the meatballs and stir to coat with the sauce.
  • Cover and cook on HIGH until the meatballs are cooked through, 60 to 90 minutes. Stir again to coat with the sauce and serve warm over white rice garnished with scallions/green onions.

SERVING SUGGESTIONS:

  • Serve with potstickers and edamame.

SWAP SUGGESTIONS:

  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
  • Ginger: Swap ginger for garlic.

WEEKEND PREP / MAKE AHEAD:

  • Make the sauce in advance and store in an airtight container for up to 5 days.

Nutrition

Calories: 401kcal | Carbohydrates: 27g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 538mg | Potassium: 410mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg