Asian Meatballs Crockpot

That first hiss from the cooker tells you something good is happening. You hear that valve hiss and suddenly you feel like kitchen boss. It’s like your whole dinner’s being done while you get to chill a bit.

As the pressure build gets going you spot that float valve pop up and it makes you kinda excited. You know the cooker’s working hard to get those meatballs tender and juicy inside the pot. You remember the last time you tried a similar recipe, things just didn’t turn out so good.

Now here you are, with the smell starting to drop from the lid and that tender pull you’ll get when you quick release is gonna be worth the wait. Crockpot meatballs with that Asian vibe? Heck yeah, you’re gonna love this.

Why Your Cooker Beats Every Other Pot

• It seals in flavors real good so nothing gets lost.
• You can multitask 'cause cooking time goes way down compared to oven or stove.
• The valve hiss lets you know it’s doing its thing without you hovering.
• Float valve popping is a neat little signal showing pressure’s up.
• Its tender pull makes sure meatballs come out soft and full of juicy good stuff.
• Quick release means you’re not stuck waiting around forever for food.
• Crockpots keep things easy for you with minimal mess and steps.

For tips on making other crockpot dishes, see our Classic Crockpot Pierogi Casserole with Kielbasa recipe and Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe to expand your slow cooker repertoire.

What Goes Into the Pot Today

• 2 pounds ground pork
• ½ cup chopped green onions (about 6 stalks)
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 teaspoons fresh grated ginger
• 2 large eggs
• ½ teaspoon salt (or just how you like it)
• ½ teaspoon pepper (freshly ground works best)
• ⅔ cup Hoisin sauce
• ¼ cup soy sauce (low sodium is chill)

These ingredients come together so nicely. The sesame oil adds that nutty flavor you kinda crave. Fresh garlic and ginger bring in the zing that Asian dishes need. Eggs help hold the meatballs firm, but you’ll find the texture still melts in your mouth.

If you’re experimenting with ground meats, our Cheesy Kielbasa Hashbrown Casserole offers tips on mixing sausages and seasonings to suit your taste.

The Exact Process From Start to Finish

1. Start by mixing ground pork with green onions, garlic, sesame oil, and fresh ginger. Toss in the eggs, salt, and pepper and squish it all together real good.
2. Roll the mix into small balls, about an inch or so across. Don’t be shy with your hands, it’s all part of the fun.
3. Spray your crockpot with cooking spray so nothing sticks and pop the meatballs in a single layer. You don’t want them piled or crowding.
4. In a separate bowl, combine Hoisin sauce and soy sauce. This is the tasty sauce that’s gonna soak into the meatballs while they cook.
5. Pour the sauce over the meatballs inside the crockpot. Make sure they’re all getting some love.
6. Pop on the lid, seal it up, and set to cook low for 4 to 6 hours or high for 2 to 3 hours. The cooker’ll handle the rest as you do other things.
7. Once done, do a quick release to release pressure. Watch that valve hiss and float valve drop. When the lid’s off, serve warm with jasmine rice, sesame noodles, or a fresh Thai cucumber salad.

Easy Tweaks That Make Life Simple

• Use frozen meatballs from the store if you’re in a rush. Just cook ’em a bit longer.
• Swap pork for ground chicken or turkey if you want a lighter bite.
• Add chopped water chestnuts or shredded carrots to the mix for a little crunch.
• Stir in some Sriracha or chili flakes to bring some heat if you’re feeling bold.

Want a tasty, easy side? Check our Easy Marinated Cheese Appetizer with Salami & Green Olives for a speedy snack with a bold flavor punch.

When You Finally Get to Eat

You lift that lid and the smell just hits you right. The sweet and savory sauce mingles with the tender meatballs and you already know you’re in for a treat. It’s dang satisfying after a long day.

The meatballs practically melt in your mouth with just the right amount of chewiness. The little chunks of green onion give it a fresh punch. It tastes like it’s been slow cooking forever, but you know it only took a few hours.

This dish goes perfect with jasmine rice that soaks up the sauce real nice. Or toss some sesame noodles on the side and you got yourself a full meal that feels like a restaurant dish.

Don’t forget a side of Thai cucumber salad for that cool contrast. It’s light and crunchy, balancing out the rich meatballs perfectly.

How to Store This for Later

• Let the meatballs cool down a bit before putting them in an airtight container. It keeps them juicy and ready for next day.
• Refrigerate up to 3 days and reheat gently on stove or microwave with a splash of water or extra sauce to keep moist.
• For longer storage, freeze the meatballs in freezer bags with sauce. They last a good 2 months that way.
• When reheating from frozen, thaw overnight in fridge or heat slowly in your cooker to keep texture intact.

The FAQ Section You Actually Need

• Can I use a pressure cooker instead of a crockpot? Yeah, but you gotta adjust cooking time. Pressure cookers work faster, so 15-20 minutes with pressure build usually does the trick.
• What if I don’t have Hoisin sauce? Try mixing soy sauce with a little honey and some garlic powder. It's not exact but still tasty.
• Can I make these gluten-free? Just swap soy sauce for tamari or any gluten-free soy sauce alternative and make sure Hoisin is GF labeled.
• Do I have to use pork? Nope, ground turkey or chicken works fine but flavor might change a bit.
• Why do my meatballs fall apart? Make sure you mix in eggs well and don’t over-handle. Also, don’t skip the cooking spray so they don’t stick and break.
• Is quick release safe here? Yep, just watch for the valve hiss and don’t get too close when releasing steam.

Crockpot Asian Meatballs: Pressure Cooker Style

Juicy pork meatballs made with garlic, ginger, and green onions, cooked in a sweet-savory hoisin-soy sauce blend. This Asian-inspired meal is easy, flavorful, and perfect for your pressure cooker or slow cooker.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Soup

Cuisine Mexican

Servings 12 meatballs

Calories 273 kcal

Equipment

• 1 Slow cooker 6-quart programmable

Ingredients

  

Meatballs & Sauce

• 2 pounds ground pork
• 0.5 cup chopped green onions (about 6 stalks)
• 4 cloves garlic minced
• 1 tablespoon sesame oil
• 2 teaspoons fresh grated ginger
• 2 large eggs
• 0.5 teaspoon salt or to taste
• 0.5 teaspoon pepper freshly ground
• 0.67 cup Hoisin sauce
• 0.25 cup soy sauce low sodium
• 0.25 cup rice vinegar
• 5 cloves garlic minced (for sauce)
• 2 teaspoons ginger freshly grated (for sauce)
• 1 tablespoon Sriracha sauce
• 0.25 teaspoon pepper freshly ground (for sauce)
• 2 tablespoons sesame seeds optional garnish
• 2 green onions chopped, garnish

Instructions

 

Instructions

• Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
• Mix ground pork, green onions, garlic, sesame oil, ginger, eggs, salt, and pepper in a bowl until combined.
• Shape into 1-inch meatballs and place them on the baking sheet.
• Bake for 25 minutes until slightly browned and cooked through.
• In a bowl, whisk hoisin sauce, soy sauce, rice vinegar, garlic, ginger, sriracha, and pepper to make the sauce.
• Add baked meatballs and sauce to the crockpot. Cook on low for 2 hours.
• Garnish with sesame seeds and chopped green onions. Serve warm.

Notes

These Asian meatballs are great for parties or meal prep. Garnish with fresh herbs or add chili flakes for heat. Serve with jasmine rice or sesame noodles.