Crock pot Asian Meatballs (Freezer Meal)

asian meatballs

Are you tired of the same old stir-fry? I’ve got a new recipe that we’re doing in our freezer cooking classes. It’s freezer friendly cooked or uncooked. It’s fantastic served over a bed of brown rice with stir-fry vegetables like hibachi zucchini. How about fresh pineapple slices on the side? Is your mouth watering, yet?

We serve ours over a bed of whole grain spaghetti, which is also freezer friendly. I throw two doezen frozen meatballs in the sauce with a 1/4 cup water in my crock pot set on low for three hours. Within minutes, we’re eating roasted broccoli with Asian meatballs over noodles. Yum.

Adapted from gimmesomeoven

Asian Meatballs


  • Meatball Ingredients:
  • 2 lbs. 93% lean ground beef or turkey
  • 2 tsp. sesame oil
  • 1 cup breadcrumbs
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 3 tsp. minced garlic
  • 1/2 cup thinly-sliced green onions
  • Asian Sauce Ingredients:
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger


  1. Preheat oven to 400.
  2. Mix together meatball ingredients until well-combined. Shape into balls using a cookie scoop and place rimmed baking sheet.
  3. Bake for 20 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
  4. Whisk together all of the sauce ingredients until well blended. Pour the sauce over the warmed meatballs and gently stir them until covered.
  5. Or place frozen meatballs, Asian sauce and 1/4 cup water in a crock pot on low up to three hours.
  6. Serve over a bed of brown rice, noodles and/or stir-fry vegetables.
  7. Freezer Instructions: Bake meatballs and freeze fully cooled in quart size bags; make sauce when meatballs are thawed. Or freeze cooked, cooled meatballs with sauce in quart size bags.
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Garnish with extra green onions and/or toasted sesame seed. Kiddos love everything served with toothpicks. Enjoy as an appetizer or main entree if desired.

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