Honey Garlic Meatballs – These tender meatballs are broiled for a golden crust, then slow-cooked in a sticky, sweet-and-savory honey garlic sauce. Perfect over rice or tucked into a bowl with veggies, they’re an easy dinner with big flavor and minimal effort.

I grew up on the kind of meatballs you throw into marinara and serve with spaghetti, so the first time I had a sweet-and-savory version like this, it completely changed the game for me.

 

These Honey Garlic Meatballs are tender, sticky, and loaded with flavor—thanks to a slow simmer in a sauce that somehow hits sweet, salty, and garlicky all at once.

They’re the kind of thing I’ll throw in the slow cooker on a quiet Sunday when I want dinner to take care of itself but still taste like I put in some effort.

What You’ll Need

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• Ground Beef
• Onion
• Garlic
• Salt & Pepper
• Large Egg
• Plain Breadcrumbs

For the Honey Garlic Sauce

• Honey
• Ketchup
• Soy Sauce
• Garlic
• Sesame Seeds

These start with making homemade meatballs, but you can definitely take a shortcut and use premade meatballs that you just toss and cook in the sauce.

How To Make Honey Garlic Meatballs

1. Mix & Shape the Meatballs – Combine all the meatball ingredients in a bowl, then form into evenly sized balls.
2. Broil Until Lightly Browned – Broil the meatballs for a few minutes on each side to get some color and lock in the juices.
3. Make the Sauce in the Slow Cooker – Stir together the honey, ketchup, soy sauce, and garlic right in the bottom of the slow cooker.
4. Toss Meatballs in the Sauce – Add the browned meatballs to the slow cooker and gently stir to coat them in the sauce.
5. Slow Cook Until Tender – Cover and cook on low heat for a few hours until the meatballs are fully cooked and flavorful.
6. Finish with Toppings – Just before serving, sprinkle with sesame seeds and fresh cilantro for a little crunch and freshness.

Recipe Tips & Suggestions

• Use Finely Chopped Onion – Make sure the onion is minced small so it blends easily into the meatball mixture and doesn’t create soggy spots.
• Don’t Overmix the Meat – Gently combine the ingredients to keep the meatballs tender; overmixing can make them tough.
• Broil for Better Texture – A quick broil adds flavor and helps the meatballs hold their shape in the slow cooker.
• Prep Ahead for Busy Days – Roll and broil the meatballs in advance, then refrigerate or freeze until you’re ready to add to the sauce.
• Adjust the Sauce Sweetness – The honey adds noticeable sweetness—cut back slightly if you prefer a more savory balance.
• Swap the Protein – Ground turkey or chicken works just as well if you’re looking for a lighter option.
• Add a Kick – Stir in a dash of chili flakes or sriracha to the sauce for a spicy version.

Storage

Any leftover meatballs can be placed in an airtight container in the fridge. They will last for 3-4 days. To reheat simply microwave until they are warmed through.

These are great to make ahead and have ready if you are serving for a party as well. I like to broil the meatballs in advance and refrigerate them for up to 2 days. When ready, add them to the sauce in the slow cooker and heat until warmed through.

Freezing

Let the cooked meatballs and sauce cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in a slow cooker.

More Easy Crockpot Recipes

• Crockpot Fiesta Chicken
• Crockpot Chicken & Gravy
• Slow Cooker Beef & Noodle Soup
• Slow Cooker French Dip Sandwiches

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