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Crockpot Kung Pao Meatballs on a white plate garnished with green onions in a warm, inviting setting

Crockpot Kung Pao Meatballs

These Crockpot Kung Pao Meatballs are a time-saving delight, transforming frozen meatballs into a delicious and savory dish perfect for busy weeknights. With just 10 minutes of prep, this easy kung pao meatballs recipe gives you a restaurant-quality meal with minimal effort, guaranteed to please the whole family.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 24 ounces frozen turkey meatballs (can use chicken or beef meatballs too)
  • ½ cup hoisin sauce
  • ¼ cup rice vinegar (unseasoned)
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 3 cloves garlic (minced)
  • 2 tablespoons cornstarch
  • ¼ - 1 teaspoon crushed red pepper flakes (to taste)
  • 1 cup green onion (sliced as a garnish)

Method
 

  1. Place frozen meatballs in the bottom of a 5-quart (or larger) slow cooker.
  2. In a small bowl, whisk together hoisin sauce, rice vinegar, honey, soy sauce, garlic, cornstarch, and red pepper flakes until smooth.
  3. Pour the sauce mixture over the meatballs, tossing gently to coat evenly.
  4. Set the slow cooker to LOW for 4 to 6 hours or HIGH for 2 to 4 hours. Stir once halfway through, if possible.
  5. Once the meatballs are hot and the sauce clings to them perfectly, sprinkle green onion on top.
  6. Serve straight from the crockpot or plate them up with rice or steamed veggies for a full meal. Enjoy!

Notes

Optional recipe notes or tips.