Go Back

Crockpot Honey Garlic Turkey Meatballs - Easy, Saucy, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1.5 pounds ground turkey (93% lean recommended)
  • 1 large egg
  • 1/2 cup plain breadcrumbs (panko or regular)
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1/4 cup finely grated onion (or 2 tablespoons onion powder)
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil (for browning)
  • For the honey garlic sauce:
  • 1/3 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (optional but recommended)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 teaspoons cornstarch + 2 teaspoons water (slurry, optional for thickening)
  • For serving (optional):
  • Cooked rice or noodles
  • Sliced green onions and sesame seeds
  • Steamed broccoli or snap peas

Method
 

  1. Make the panade: In a large bowl, stir breadcrumbs and milk. Let sit 2–3 minutes to hydrate. This keeps the turkey juicy.
  2. Mix the meatballs: Add ground turkey, egg, minced garlic, grated onion, soy sauce, salt, pepper, and garlic powder. Gently mix with a fork or your hands until just combined. Do not overmix or the meatballs will be tough.
  3. Shape: Scoop into 1 to 1.5-inch balls (about 24–28 meatballs). Lightly oil your hands to prevent sticking.
  4. Brown the meatballs: Heat olive oil in a large skillet over medium-high. Brown meatballs in batches for 1–2 minutes per side. You’re not cooking through—just getting color. Transfer to the slow cooker.
  5. Make the sauce: In a bowl, whisk honey, soy sauce, ketchup, vinegar, garlic, ginger, and red pepper flakes. Taste and adjust sweet/salty/acid to your liking.
  6. Slow cook: Pour the sauce over the meatballs. Cover and cook on Low for 3–4 hours or High for 1.5–2 hours, until the meatballs reach an internal temperature of 165°F (74°C).
  7. Thicken (optional): If you want a stickier glaze, whisk cornstarch with water. Stir into the slow cooker during the last 15 minutes. Sauce will thicken as it simmers and cools.
  8. Finish and serve: Gently toss meatballs in the sauce. Sprinkle with green onions and sesame seeds. Serve over rice with vegetables or set out with toothpicks for an appetizer.