Why You’ll Love This Recipe
This Asian Meatballs Crockpot recipe combines all the best flavors of Asian cuisine in one dish. The crockpot method ensures that the meatballs stay juicy and tender, while the rich sauce adds a depth of flavor that complements the savory meat. It’s a hands-off recipe, perfect for those who want to prepare a meal with minimal effort. Plus, the versatility of this dish allows it to be served in many different ways, making it a perfect fit for any meal.
Ingredients
- 1 lb ground beef or ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
- 1/4 cup soy sauce (for sauce)
- 2 tablespoons hoisin sauce (for sauce)
- 1 tablespoon sesame oil (for sauce)
- 2 teaspoons cornstarch (for thickening) (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, combine ground beef or pork, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, hoisin sauce, brown sugar, black pepper, and red pepper flakes (if using). Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs in the bottom of the crockpot in a single layer.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, water, and cornstarch to make the sauce.
- Pour the sauce over the meatballs in the crockpot, ensuring they are all covered.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked and tender.
- Serve the meatballs with rice, noodles, or as an appetizer. Garnish with extra chopped green onions and sesame seeds if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
Variations
- Vegetarian option: Substitute the ground beef or pork with a plant-based meat alternative like ground tofu or a veggie crumble.
- Gluten-free: Use gluten-free breadcrumbs and tamari or a gluten-free soy sauce for the sauce.
- Sweetness level: Adjust the brown sugar in the meatball mixture and sauce to make the dish more or less sweet, depending on your preference.
- Spicy: Increase the amount of crushed red pepper flakes or add a bit of sriracha to the sauce for a spicy kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The meatballs will stay moist and flavorful as they absorb the sauce.
- Freezing: These meatballs freeze well. Place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or on the stovetop until heated through. If reheating from frozen, allow the meatballs to thaw in the refrigerator overnight and reheat as usual.
FAQs
1. Can I use ground chicken or turkey for the meatballs?
Yes, you can substitute ground chicken or turkey for the beef or pork. Just keep in mind that leaner meats may result in slightly drier meatballs, so adding a bit more moisture (like a touch of olive oil) might help.
2. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them in the fridge for up to 24 hours before cooking them in the crockpot. Just add the sauce before cooking.
3. Can I double the recipe?
Yes, you can double the recipe. Just make sure your crockpot is large enough to hold all the meatballs and sauce. You may need to cook the meatballs for a little longer if the quantity is doubled.
4. Can I cook the meatballs on high instead of low in the crockpot?
Yes, you can cook the meatballs on high for 2-3 hours instead of low for 4-5 hours. Just check the meatballs to ensure they are fully cooked before serving.
5. What can I serve these meatballs with?
These Asian meatballs go great with steamed rice, stir-fried noodles, or even as a savory appetizer with toothpicks. You can also serve them with sautéed vegetables for a complete meal.
6. Can I freeze the meatballs before cooking?
Yes, you can freeze the uncooked meatballs. Lay them on a baking sheet and freeze them individually before transferring them to a freezer bag. When ready to cook, simply add the frozen meatballs to the crockpot with the sauce and cook as usual.
7. Can I use a different sauce for the meatballs?
Yes, you can substitute the hoisin sauce with oyster sauce or teriyaki sauce if preferred. Each variation will add a slightly different flavor, but all will work well in the crockpot.
8. Are these meatballs spicy?
The recipe includes optional red pepper flakes, so the heat is mild. If you want a spicier dish, feel free to add more red pepper flakes or a dash of sriracha to the sauce.
9. How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 165°F. You can also check if they are cooked through by cutting one in half. The meat should no longer be pink inside.
10. Can I cook these meatballs in the oven instead of the crockpot?
Yes, you can bake the meatballs in the oven. Preheat the oven to 375°F and bake the meatballs on a lined baking sheet for about 20-25 minutes, until fully cooked. Then, toss them in the sauce and serve.
Conclusion
This Asian Meatballs Crockpot recipe is an incredibly simple yet delicious meal that is full of flavor and perfect for any occasion. With its tender meatballs and savory sauce, it’s a dish that everyone will enjoy. The slow-cooked method makes it a hassle-free option for busy days, and the recipe is easily adaptable to suit various dietary preferences. Try it today, and make your mealtime a little more exciting!
PrintAsian Meatballs Crockpot
These Asian Meatballs made in the crockpot are the perfect combination of savory, sweet, and tangy flavors. A quick, hands-off recipe for busy weeknights or meal prep, these tender meatballs are ideal served over rice, noodles, or as an appetizer. Slow-cooked to perfection, this dish is versatile and loved by all!
- Prep Time: 15min
- Cook Time: 4-5 hours on low or 2-3 hours on hig
- Total Time: 4-5 hours 15 minutes
- Yield: 4-6servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Ingredients
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
- 1/4 cup soy sauce (for sauce)
- 2 tablespoons hoisin sauce (for sauce)
- 1 tablespoon sesame oil (for sauce)
- 2 teaspoons cornstarch (for thickening)
Instructions
- In a large bowl, mix together the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, hoisin sauce, brown sugar, black pepper, and optional red pepper flakes.
- Roll the mixture into small meatballs, approximately 1 inch in diameter.
- Arrange the meatballs in a single layer at the bottom of the crockpot.
- In a separate bowl, whisk together the soy sauce, hoisin sauce, sesame oil, water, and cornstarch.
- Pour the sauce over the meatballs, making sure they’re all covered.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked and tender.
- Serve over rice, noodles, or as an appetizer. Garnish with extra chopped green onions and sesame seeds if desired
Notes
- Vegetarian Option: Replace meat with ground tofu or veggie crumble.
- Gluten-Free: Use gluten-free breadcrumbs and tamari or a gluten-free soy sauce for the sauce.
- Sweetness: Adjust the brown sugar in both the meatball mixture and sauce to your sweetness preference.
- Spicy: Increase crushed red pepper flakes or add sriracha for extra heat.
