Instructions
Place the frozen meatballs into your slow cooker—no need to thaw.
In a small bowl, whisk together the honey and minced garlic until fully combined.
Pour the honey-garlic mixture evenly over the meatballs. Stir gently to coat.
Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, stirring once or twice.
Once heated through and the sauce is bubbly, switch to the WARM setting. Stir once more before serving.
Serving Suggestions
As an appetizer: Keep warm in the slow cooker with toothpicks on the side.
For a main dish: Serve over steamed rice, buttered egg noodles, or mashed potatoes to soak up the sauce.
For balance: Pair with a crisp green salad, roasted vegetables, or steamed broccoli.
Easy Variations
Add tang: Mix ¼ cup ketchup or soy sauce into the honey-garlic glaze.
Adjust heat: Stir in 1–2 teaspoons of sriracha or crushed red pepper.
Simplify: Use 2 cloves of garlic or 1 teaspoon of garlic powder for a milder flavor.
Garnish: Finish with sliced green onions or a sprinkle of sesame seeds.
Helpful Tip
For a lighter option, use turkey or chicken meatballs. If you prefer homemade, brown them in a skillet first, then add to the slow cooker and cook on LOW for 2–3 hours.
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