Crockpot Mongolian Meatballs
These crockpot Mongolian meatballs are cooked in a sticky, sweet, salty, and slightly spicy sauce that is irresistible. Serve them with some broccoli and rice for a super simple but really tasty meal that the whole family is going to love.
Servings: 4 Servings
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
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 641kcal | Carbohydrates: 34g | Protein: 33g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 133mg | Sodium: 1345mg | Potassium: 633mg | Fiber: 1g | Sugar: 27g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg
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