Crockpot Sesame Meatballs
Prep time
Cook time
Total time
Serves: 50 mini meatballs
  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 large eggs, lightly beaten
  • 3 large garlic cloves, minced
  • ¼ cup grated onion
  • ¼ cup Panko breadcrumbs (Japanese style breadcrumbs found next to regular breadcrumbs or in Asian food aisle)
  • ¼ cup fresh cilantro, chopped
  • salt and pepper
  • ¾ cup packed brown sugar
  • ½ cup soy sauce (I used low-sodium)
  • ½ cup ketchup
  • ¼ cup honey
  • 2 Tbsp. white wine vinegar
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • ½ tsp. crushed red pepper flakes (use ¼ tsp. for little less heat)
  • 2 Tbsp. green onion, white and green parts chopped
  • 1 Tbsp. sesame seeds
  1. In a large bowl, combine the meatball ingredients. Season with salt and pepper.
  2. Line two large baking sheets with foil and lightly coat with non-stick cooking spray. Form 1 to 1½ inch meatballs and place on the lined baking sheet in a single layer.
  3. Broil the meatballs on high for 6-7 minutes, flipping halfway through, or just until browned. **You want the meatballs ONLY browned on top and not cooked through***
  1. Combine all the sauce ingredients, except for the green onion and sesame seeds.
  2. Place the meatballs in a crockpot, coating with sauce evenly.
  3. Cook the meatballs on low for 3 hours. Mixing couple times to evenly coat with sauce.
  4. Transfer the meatballs to a serving platter and sprinkle with green onion and sesame seeds.
Time Management Tip: broil the meatballs and prepare the sauce the night before; store in the refrigerator covered until ready to be cooked in the crockpot.
Recipe by Little Broken at