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Honey bourbon meatballs in a crockpot with a sticky glaze and sliced green onions
Mary Johnson

Honey Bourbon Meatballs (Crockpot)

Frozen fully cooked meatballs slow-cook in a sticky honey bourbon glaze made with ketchup, brown sugar, soy sauce, garlic and a splash of cider vinegar. A quick stovetop simmer melts the sugar before it goes into the crockpot, and a cornstarch slurry at the end turns the sauce glossy enough to cling to every meatball.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 12 appetizer servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb frozen fully cooked meatballs one 32 oz bag, homestyle or Italian-style; do not thaw
Honey bourbon sauce
  • 1/2 cup honey
  • 1/3 cup bourbon see notes for an alcohol-free swap
  • 1/2 cup ketchup
  • 1/3 cup light brown sugar packed
  • 3 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
To finish
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 green onions thinly sliced, for garnish
  • 1 teaspoon sesame seeds optional, for garnish

Equipment

  • 6-quart slow cooker
  • Small saucepan
  • Whisk
  • Instant-read thermometer

Method
 

  1. In a small saucepan, combine the honey, bourbon, ketchup, brown sugar, soy sauce, cider vinegar, Worcestershire, garlic, smoked paprika, black pepper and red pepper flakes. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring, until the sugar dissolves and the sharp alcohol smell softens.
    Making the honey bourbon sauce for crockpot meatballs
  2. Lightly grease a 6-quart slow cooker. Add the frozen meatballs in an even layer, pour the warm sauce over them and stir until every meatball is coated.
    Frozen meatballs coated in honey bourbon sauce in a slow cooker before cooking
  3. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, stirring once about halfway through, until the meatballs are hot all the way through and read 165°F (74°C) in the center.
    Honey bourbon meatballs cooking in the crockpot
  4. Whisk the cornstarch with the cold water until smooth. Stir the slurry into the crockpot, cover, and cook on HIGH for 15 to 20 minutes, until the sauce turns glossy and coats the back of a spoon.
    Thickened glossy honey bourbon glaze on slow cooker meatballs
  5. Switch the slow cooker to WARM. Scatter the green onions and sesame seeds over the top and serve with toothpicks, or spoon the meatballs over rice for a main dish.
    Honey bourbon meatballs in a crockpot with a sticky glaze and sliced green onions

Notes

  • Doneness: Frozen fully cooked meatballs only need reheating, but they must reach 165°F (74°C) in the center. Check a few from the middle of the pot.
  • Alcohol: Slow cooking does not remove all of the alcohol. For an alcohol-free version, replace the bourbon with 1/3 cup apple juice plus 1 teaspoon vanilla extract.
  • Homemade meatballs: Bake raw meatballs at 400°F (205°C) for 15 to 18 minutes before adding them to the crockpot, then cook on LOW for 2 to 3 hours.
  • Party holding: Keep the meatballs on WARM so they stay at 140°F (60°C) or above, and stir now and then so the honey glaze does not scorch at the edges.
  • Storage: Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze for 2 to 3 months. Reheat until steaming hot.
  • Honey safety: Do not serve honey to babies under 12 months old.