Slow Cooker Mongolian Meatballs
Slow Cooker Mongolian Meatballs are made with frozen meatballs in a sweet and savory homemade sauce for an easy crockpot dinner perfect for busy weeknights.
Ingredients
- 26 oz frozen home style meatballs
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp garlic powder
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 tsp pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds
- Chopped scallions for topping optional
Instructions
- Spray an 8-quart slow cooker with nonstick cooking spray, pour the meatballs in.
- To a large bowl add the brown sugar, soy sauce, sesame oil, rice vinegar, garlic powder, salt, red pepper flakes and pepper. Stir.
- Pour the sauce all over the meatballs and stir to coat, place the lid back on and cook on low for 5 hours.
- Stir a few times during the cooking process (if possible) so the meatballs don’t burn on the bottom, and they continue to get coated.
- During the last 30 minutes add the cornstarch and water together and whisk, pour into the slow cooker and stir until combined and close the lid until ready.
- Serve over rice or mashed potatoes. Sprinkle sesame seeds on top and chopped scallions (optional) and enjoy!
Notes
If you’re able to stir the Mongolian meatballs while they cook, awesome. If not, they’ll still be delicious.
If you’re not home, make sure your slow cooker switches to “warm” at about 4.5-5 hours of cooking. If they cook too long, the sauce will start to crust too much onto the bottom.
If needed, the meatballs can be cooked on high in just 3 hours.
Nutrition
Calories: 521kcalCarbohydrates: 28gProtein: 28gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 106mgSodium: 1853mgPotassium: 536mgFiber: 1gSugar: 22gVitamin A: 42IUVitamin C: 1mgCalcium: 63mgIron: 2mg
Equipment
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