Slow Cooker Honey Garlic Meatballs

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat the oven to 425°F. Gently mix beef, breadcrumbs, egg, milk, salt and pepper. Shape into 24 meatballs and place on a lined rimmed baking sheet.
2. 2Bake for 12–15 minutes until every meatball reaches 160°F. Transfer immediately to a 4- to 6-quart slow cooker.
3. 3Whisk honey, soy sauce, ketchup, garlic, vinegar and ½ cup water together and pour over meatballs. Cover and cook on LOW for 3–4 hours. The displayed time includes baking and approximately 3½ hours of slow cooking.
4. 4Mix cornstarch with 1 tbsp cold water and gently stir into the sauce. Cover on HIGH for 15–20 minutes until thickened.
5. 5Meanwhile, cook rice with 3 cups water according to its package; rest covered for 5 minutes. Steam broccoli over simmering water for 4–6 minutes until tender-crisp.
6. 6Serve four meatballs per portion with rice, broccoli and glaze; top with green onions. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.