slow cooker honey ginger meatballs

5 from 6 votes
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 32 minutes
Servings: 6

Ingredients

  • ½ cup honey
  • ¼ cup ketchup
  • ¼ cup low-sodium soy sauce
  • 3 teaspoons minced ginger
  • 1 (24 to 28 oz.) bag frozen meatballs

OPTIONAL EXTRAS

  • cooked rice, for serving
  • scallions, sliced on a bias

Instructions

  • In a large slow cooker, add ½ cup honey, ¼ cup ketchup, ¼ cup soy sauce, and 3 teaspoons grated ginger, stir to combine. Note: if you’d like extra sauce for serving, double the amounts listed above. Add 24 to 28 oz. frozen meatballs and stir to coat with sauce.
  • Cover and cook on HIGH until the meatballs are cooked through, 60 to 90 minutes. Stir again to coat with sauce and serve warm over rice garnished with scallions.

SERVING SUGGESTIONS:

  • Serve with potstickers and edamame to complete this meal.

SWAP SUGGESTIONS:

  • Vegetarian: Use plant based meatballs.
  • Gluten-Free: Swap soy sauce for tamari or coconut aminos.

MAKE AHEAD:

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

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