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Discover one of the Best Appetizer Recipes for your next event. These Mongolian meatballs are made in the slow cooker for a stress-free, delicious snack.

Crock Pot Mongolian Meatballs

Course Appetizer
Cuisine Chinese
Keyword crockpot, crockpot beef recipe, football food, game day appetizer, party appetizer, slow cooker
Prep Time 10 minutes
Cook Time 3 hours
Servings 8

Ingredients

For the Meatballs (Choose one option)

Option 1 (Homemade)

  • 2 lbs ground beef 1 cup Panko breadcrumbs
  • 2 large eggs beaten
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1/4 cup green onions finely chopped
  • 2 tablespoons soy sauce
  • 1/2 teaspoon black pepper

Option 2 (Easy)

  • 2 lbs frozen pre-cooked meatballs beef, turkey, or plant-based.

For the Mongolian Sauce

  • 1/2 cup soy sauce low sodium preferred
  • 1/2 cup brown sugar packed
  • 3 cloves garlic minced
  • 1/2 cup beef broth or water
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon red pepper flakes optional
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water slurry

For Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. If you are making the meatballs from scratch, begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
  2. In a large bowl, gently mix the ground beef, breadcrumbs, eggs, garlic, ginger, green onions, soy sauce, and pepper until just combined. Roll the mixture into 1-inch balls and place them on the baking sheet.
  3. Bake for 12 to 15 minutes until browned and cooked through, then transfer them to the slow cooker. If you are using frozen meatballs, simply place the frozen meatballs directly into the slow cooker.
  4. In a separate medium bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, ginger, and red pepper flakes.
  5. Pour this sauce mixture over the meatballs in the slow cooker and stir gently to ensure every meatball is well-coated.
  6. Cover the slow cooker and cook on Low for 3 to 4 hours or on High for 2 hours. If you are using homemade meatballs that are already hot from the oven, you can aim for the shorter end of those time frames.

Slow Cooker Tips

  1. About 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry.
  2. Stir this mixture into the slow cooker, covering it again to allow the sauce to thicken into a glossy glaze.
  3. Once the sauce has thickened, give the meatballs a final stir. Serve them over a bed of white rice or noodles, finishing the dish with a generous sprinkle of sliced green onions and sesame seeds.
  4. Balance salty and sweet by starting with equal parts soy sauce and brown sugar, then adjust. If the sauce feels too sharp, add a splash of water or 1 tablespoon of rice vinegar for brightness.
  5. Use low-sodium soy sauce to control salt. If you like more depth, add 1 tablespoon hoisin or oyster sauce. For heat, stir in 1/4–1/2 teaspoon red pepper flakes or 1 teaspoon sriracha.
  6. To prevent a thin sauce, dissolve cornstarch in cold water before adding. Add the slurry at the end and cook uncovered so the sauce reduces and thickens. Taste after thickening and tweak sweetness or salt as needed.
  7. For frozen meatballs: cook on LOW 5–6 hours or HIGH 2.5–4 hours. These ranges let the sauce infuse the meatballs without drying them out.
  8. For fresh meatballs: cook on LOW 4–5 hours or HIGH 2–3 hours. If you brown fresh meatballs first, you can reduce cooking time by about 30–45 minutes.
  9. If your slow cooker runs hot, check at the earlier end of the time range. For a thicker sauce, finish cooking uncovered for 15–30 minutes after adding the cornstarch slurry.
  10. Always use a food thermometer for safety: meatballs should reach 160°F for beef/pork and 165°F for poultry.