Flavorful Crockpot Miso Honey Meatballs
These crockpot miso honey meatballs are a quick, easy, and crowd-pleasing game day appetizer with a perfect balance of umami-rich miso and sweet honey, slow-cooked to tender perfection.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours (low) or 1.5 to 2 hours (high)
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes (low) or 1 hour 45 minutes to 2 hours 15 minutes (high)
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Asian Fusion
Ingredients
- 1 pound ground beef or ground pork (or a mix)
- 1/2 cup plain breadcrumbs (panko works well)
- 1 large egg, room temperature
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (optional)
- 3 tablespoons miso paste (white miso preferred)
- 1/4 cup honey (85 g)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup water or broth (60 ml)
- A pinch of red pepper flakes (optional)
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground meat, breadcrumbs, egg, green onions, garlic, ginger, black pepper, and red pepper flakes if using. Mix gently until just combined.
- Roll the mixture into 1-inch balls, wetting hands slightly to prevent sticking.
- Optional: Heat oil in a skillet over medium heat and brown meatballs on all sides, about 2-3 minutes per side. Transfer to paper towel-lined plate.
- In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, and water or broth until smooth.
- Place meatballs in the crockpot and pour sauce over them, stirring gently to coat.
- Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until meatballs are tender and sauce is thickened.
- Before serving, stir gently to redistribute sauce. If sauce is too thin, cook uncovered on high for 15-20 minutes to thicken.
Notes
Browning the meatballs before slow cooking is optional but recommended for better texture and flavor. Use white miso for a milder flavor. Avoid over-mixing the meatball mixture to keep them tender. If sauce is too thin after cooking, thicken by cooking uncovered on high for 15-20 minutes. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crumbs and use tamari instead of soy sauce. Leftovers store well in the fridge for up to 4 days and freeze well.
Nutrition
- Serving Size: About 4 meatballs
- Calories: 275
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 18
Keywords: crockpot meatballs, miso honey meatballs, game day recipe, slow cooker appetizer, easy meatballs, crowd-pleaser, umami meatballs