Ingredients:

  • 2 lbs pre-cooked frozen Italian or savory beef meatballs
  • 1/2 tsp freshly cracked black pepper
  • 3/4 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp sriracha or chili-garlic sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1/4 cup green onions, thinly sliced

Instructions:

  1. In a medium mixing bowl, whisk together the honey, low-sodium soy sauce, ketchup, sriracha, minced garlic, grated ginger, and toasted sesame oil until the honey is fully integrated.
  2. Place the 2 lbs of frozen meatballs into a 6-quart slow cooker. Season with black pepper.
  3. Pour the prepared glaze over the meatballs. Toss gently with a spoon until every meatball is evenly coated.
  4. Cover and cook on Low for 4 hours (or High for 2 hours). Stir the meatballs halfway through the cooking time to redistribute the sauce.
  5. Once the sauce has thickened and meatballs reach 165°F (74°C), switch to the 'Warm' setting. Garnish with toasted sesame seeds and sliced green onions before serving.