Ingredients:

  • 32 oz frozen beef or turkey meatballs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 3 cloves garlic, minced
  • 2 tbsp brown sugar, packed
  • 1 tsp ground ginger

Instructions:

  1. Whisk honey, soy sauce, ketchup, minced garlic, brown sugar, and ginger in a medium bowl. Stir until the brown sugar dissolves and the liquid is smooth.
  2. Place frozen meatballs in the bottom of the slow cooker. Note: Don't thaw them first; they cook better straight from the freezer.
  3. Pour the honey garlic sauce evenly over the meatballs. Stir gently to ensure every meatball is coated.
  4. Cover with the lid and cook on Low for 4 hours until the meatballs are tender and steaming. (Alternatively, cook on High for 2 hours).
  5. Open the lid and gently stir the meatballs to redistribute the sauce from the bottom.
  6. Leave the lid off and continue cooking on High for 30 minutes.
  7. Watch the sauce until it bubbles and becomes velvety, clinging tightly to the meat.
  8. Remove from heat and let sit for 5 minutes before serving to allow the glaze to set.