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Crockpot Asian Meatballs are delicious meatballs with a sweet and sticky sauce made with Asian flavors like hoisin sauce, soy sauce, rice vinegar, and sesame oil and garnished with green onions and sesame seeds.
These homemade meatballs are made with ground pork and taste like the filling of a pork dumpling, but as a timesaver, you could use frozen meatballs as I did in my Slow Cooker Asian Sesame Meatballs recipe.
Table of Contents
We love Asian food. I think you’ll love them just as much, or more, as your favorite Asian Take-out.
I love a good meatball, especially these Asian-style Meatballs just as much, if not more, than Swedish Meatballs or Sweet and Sour Meatballs. Korean Meatballs inspire these Asian-style meatballs and make a flavorful appetizer.
Why You’ll Love These Meatballs
- Slow Cooker Recipe – An easy slow cooker recipe that cooks all day and is ready in time for dinner or for a party!
- Delicious – These delicious meatballs make a perfect appetizer, party appetizer, or perfect dinner.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Meatball Ingredients
Ground pork – I used ground pork. However, if you prefer, you could use ground beef, half-ground beef, ground pork, ground turkey for turkey meatballs, or ground chicken for chicken meatballs.
Breadcrumbs – You can use regular breadcrumbs or Panko breadcrumbs for more texture.
Garlic – Mince fresh garlic for the most flavor.
Ginger – Use freshly grated ginger for the most flavor.
Scallions – You can use scallions or green onions.
Pineapple – I used undrained canned pineapple chunks. However, if you have fresh pineapple, by all means use it. If you don’t want pineapple chunks, just use pineapple juice only.
Asian Sauce Ingredients
Hoisin Sauce – My favorite sauce. It’s like Asian BBQ sauce.
Soy Sauce – You could also use Coconut Aminos as a substitute.
Rice Vinegar – Use a rice wine vinegar for that Asian flavor.
Sesame Oil – Sesame oil has a delicious flavor, but it is very strong. A little goes a long way.
Green Onion – You can use chopped green onion or whole for garnish.
Sweet Chili Sauce – Add a little sweet Chili Sauce for sweet heat. If you want more spicy heat, then you can add Sriracha, Chili Paste, or red pepper flakes.
How To Make Slow Cooker Asian Meatballs
Preheat the oven to 425°F. Line a sheet tray with parchment paper.
Mix the pork, bread crumbs, egg, garlic, ginger, scallion, sesame oil, salt, and pepper in a large bowl until well combined. I like to use my hands for this.
Portion the meatballs into 1.5 tablespoons and roll them into a ball with your hands. Place on the prepared sheet tray, not touching.
Bake for 15 minutes until they are lightly golden on the tops.
Place the meatballs into the body of a 6-quart slow cooker.
Add the pineapple with the juice.
In a medium bowl, whisk together the sweet chili sauce, broth, hoisin, soy sauce, vinegar, and sesame oil.
Pour the sauce into the slow cooker and stir everything gently to combine.
Place over low heat for 6-8 hours or on high for 2-4 hours. Stir every so often so nothing burns on the sides.
Optional, if you would like a thickened sauce, during the last hour of cooking, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour into the slow cooker while stirring; place on high heat. Make sure to stir every 15 minutes.
Serve as an appetizer or over rice as a main dish.
Recipe Tips
- For Sweeter Sauce – To sweeten the sauce to balance the saltiness of the flavors, add a little brown sugar to taste.
- For Spicier Sauce – Add some regular chili sauce and not the sweet chili sauce for a little more spicy heat.
- Right Amount of Oil – Only use a very small amount of sesame oil for great flavor. If you add too much, it can be overwhelming and might give it a burnt flavor.
- Stir the Meatballs – Stir the meatballs occasionally to ensure that all the meatballs are covered in sauce.
- Party Meatballs – If serving these meatballs for a party, you can serve them straight out of the slow cooker.
What To Serve with Asian Meatballs?
FAQs
Store leftover meatballs in an airtight container for up to 3 days in the refrigerator.
Yes, place the meatballs in a freezer-safe, airtight container or bag, and freeze for up to 3 months.
Cook the uncooked homemade meatballs in the slow cooker on high for 3 – 4 hours or on low for 6 – 8 hours.
Cook for 1 – 2 hours on high or 3-4 hours on low.
Equipment Needed
More Asian Appetizers
More Meatball Recipes
- Baked Italian Meatballs
- Porcupine Meatballs
- Meatballs with Grape Jelly and Chili Sauce
- Slow Cooker Italian Meatballs
If you loved these Slow Cooker Meatballs, please leave a 5-star rating and comment.
Recipe
Equipment
Ingredients
For the meatballs:
- 1 1/2 pounds ground pork
- 1/3 cup panko bread crumbs
- 1 large egg
- 3 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 3 scallions thinly sliced, green part only
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 20 ounce can pineapple chunks undrained
For the sauce:
- 1/2 cup sweet chili sauce
- 1/4 cup beef broth
- 1/4 cup hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon sesame oil
Instructions
- Preheat the oven to 425°F. Line a sheet tray with parchment paper.
- In a large bowl, mix together the pork, bread crumbs, egg, garlic, ginger, scallion, sesame oil, salt, and pepper until well combined. I like to use my hands for this.
- Portion the meatballs into 1.5 tablespoons and roll them into a ball with your hands. Place on the prepared sheet tray, not touching.
- Bake for 15 minutes until they are lightly golden on the tops.
- Place the meatballs into the body of a 6-quart slow cooker.
- Add the pineapple with the juice.
- In a medium bowl, whisk together the sweet chili sauce, broth, hoisin, soy sauce, vinegar, and sesame oil.
- Pour the sauce into the slow cooker and stir everything gently to combine.
- Place over low heat for 6-8 hours or on high for 2-4 hours. Stir every so often so nothing burns on the sides.
- Optional, if you would like a thickened sauce, during the last hour of cooking whisk together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour into the slow cooker while stirring, place on high heat. Make sure to stir every 15 minutes. Serve as an appetizer or over rice as a main dish.
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