Easy Crockpot Honey Garlic Meatballs (5-Ingredient Recipe)

5 stars from 1 review

Easy Crockpot Honey Garlic Meatballs (5-Ingredient Recipe)

Honey garlic meatballs are tender and sweet with just the right amount of heat. Prep these in 5 minutes and let the crockpot do the rest!

Author: Donna Elick

Servings:

Prep Time5

Cook Time4

Total Time4 5

Ingredients

1/4 cup packed light brown sugar
1/2 cup honey
1 40 ounce container honey BBQ sauce (about 5 cups)
8 cloves garlic minced (about 2 1/2 tablespoons)
1 32 ounce bag frozen fully cooked meatballs

Instructions

MIX THE SAUCE: Stir 1/4 cup packed light brown sugar, 1/2 cup honey, 1 40 ounce container honey BBQ sauce (about 5 cups), and 8 cloves garlic together in a medium bowl until the brown sugar dissolves and the sauce looks smooth and glossy.
COAT THE MEATBALLS: Place 1 32 ounce bag frozen fully cooked meatballs in the crockpot insert. Pour the sauce mixture over the top and stir until every meatball is coated in a thick, sticky layer of sauce.
SLOW COOK: Cover and cook on LOW for 4 hours, stirring every hour to keep the meatballs evenly coated. The sauce will bubble gently around the edges and the kitchen will fill with a sweet, garlicky aroma as it thickens. The meatballs are ready when the sauce clings to them in a rich, shiny glaze and the garlic is fragrant throughout.

Notes

STORAGE: Transfer cooled meatballs and sauce to an airtight container. Refrigerate for up to 5 days at peak quality (safe up to 7 days). Freeze in an airtight container for up to 3 months.

REHEATING: Microwave in batches, stirring halfway through, until heated through. For best results, warm meatballs and sauce together in a saucepan over medium-low heat, stirring occasionally, until the sauce bubbles gently and the meatballs are hot in the center.

FREEZING: Freeze meatballs with sauce in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

INGREDIENT TIP: Swap in frozen turkey meatballs for a lighter option. Add 1/4 teaspoon red pepper flakes to the sauce for a warm kick of heat that balances the sweetness.

COOK TIME TIP: For a faster cook, set the crockpot to HIGH and cook for 2 hours, stirring once at the 1-hour mark. To thicken the sauce further, remove the lid during the last hour of cooking and let the sauce reduce until it coats the back of a spoon.

SERVING TIP: Spoon over steamed rice or creamy mashed potatoes for a full meal. For a party appetizer, serve straight from the crockpot on warm with toothpicks for easy grabbing.

Nutrition