Crockpot Mongolian meatballs are a sweet and savory dinner that your family will fall in love with. Serve them with a veggie over rice for a perfect busy night meal.
By now you know my family loves Asian flavors. And I know the majority of you love good crockpot recipes.
Luckily this recipe satisfies both requirements. You get a tender, tasty meatballs in a sticky sweet and savory sauce.
Plus they can cook while you go about your day. Dinner is pretty much ready when you are!
Mongolian style recipes are always such a hit. They tend to have a glossy sauce with brown sugar and soy sauce.
These meatballs cook in that goodness so the flavor soaks in. Then, at the end you thicken the sauce up so that you don’t have to waste a drop.
Rice is a natural bed to serve these meatballs over. It really helps to soak up the sauce.
However, you could use noodles if you prefer. It would be like Mongolian ground pork noodles crossed with the eating experience of spaghetti and meatballs.
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Carlee’s Tips and Tricks
You are welcome to use homemade meatballs if you want to. Using frozen just makes the recipe extra approachable for busy families like us.
If you want, you can mix broccoli in with the meatballs rather than serve it on the side. I like to cook it a bit first and then stir it in at the end so that it doesn’t get mushy.
These meatballs also make a great appetizer instead of BBQ meatballs. Just cook them up and serve them with toothpicks.
If you like things spicy, add a few more red pepper flakes or a drizzle of sriracha. Or serve them with some chili crisp.
Once you add the cornstarch, you may want to stir the meatballs a couple of times to make sure nothing is sticking to the bottom of the crockpot.
Ok, that’s about it. Let’s get to the recipe!
Crockpot Mongolian Meatballs
Ingredients
- 26 oz frozen home style meatballs
- ½ cup light brown sugar
- ½ cup soy sauce
- 1 teaspoon sesame oil
- 2 Tablespoons rice vinegar
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1 Tablespoon sesame seeds
Instructions
- Spray a large slow cooker with nonstick cooking spray.
- Add ½ cup light brown sugar, ½ cup soy sauce, 1 teaspoon sesame oil, 2 Tablespoons rice vinegar, 1 Tablespoon garlic powder, 1 teaspoon salt, ¼ teaspoon red pepper flakes, and 1 teaspoon ground black pepper. Mix to combine.
- Add 26 oz frozen home style meatballs in. Stir to coat.
- Cover and cook on low heat for 5 hours (or high for 3 hours). Stir a few times to make sure the meatballs are coated and not sticking to the bottom.
- During the last 30 minutes, make a slurry of 2 Tablespoons cornstarch and 2 Tablespoons water. Mix into the sauce and cook on high until thickened.
- Sprinkle with 1 Tablespoon sesame seeds and sliced scallions if desired. Serve over rice or noodles.
Notes
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