Honey Sesame Crockpot Meatball Rice Bowls for Easy Dinners

Name: Honey Sesame Crockpot Meatball Rice Bowls
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lb lean ground beef meatballs (fresh or fully thawed); 1/2 cup honey; 1/2 cup low-sodium soy sauce; 1/4 cup hoisin sauce; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp cornstarch; 2 tbsp cold water; 4 cups warm cooked jasmine rice, for serving; 2 cups steamed broccoli florets, for serving; 2 tbsp toasted sesame seeds, for garnish; 3 green onions, thinly sliced, for garnish

These honey sesame crockpot meatball rice bowls bring rich, comforting flavor to your dinner table with minimal hands-off prep. Tender, fully cooked meatballs simmer low and slow in a sweet and savory glaze made with soy sauce, honey, fresh ginger, and garlic. Served over warm jasmine rice with crisp vegetables, this effortless dish suits busy family weeknights and stress-free weeknight meal prepping.

Honey Sesame Crockpot Meatball Rice Bowls, an easy crockpot dinner recipe

Prep: 15 minCook: 4 hrTotal: 4 hr 15 minServes: 6

Ingredients

1 1/2 lb lean ground beef meatballs (fresh or fully thawed)
1/2 cup honey
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp cornstarch
2 tbsp cold water
4 cups warm cooked jasmine rice, for serving
2 cups steamed broccoli florets, for serving
2 tbsp toasted sesame seeds, for garnish
3 green onions, thinly sliced, for garnish

Instructions

In a 4-quart or larger slow cooker, whisk together the honey, low-sodium soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until smooth.
Add the fully thawed meatballs to the slow cooker and toss gently until every meatball is evenly coated in the sauce mixture.
Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the meatballs reach a safe internal temperature of 160 F.
In a small bowl, whisk the cornstarch and cold water together to form a smooth slurry. Pour the slurry into the slow cooker, stirring gently into the sauce.
Cover and cook on HIGH for an additional 15 to 20 minutes until the glaze thickens and turns glossy.
Divide warm cooked jasmine rice into six serving bowls. Spoon the hot glazed meatballs and extra sauce generously over the rice, adding steamed broccoli alongside.
Garnish each bowl with toasted sesame seeds and sliced green onions before serving.

Tips

For easy weeknight assembly, cook the jasmine rice and steam the broccoli while the glaze thickens during the last 20 minutes of slow cooking.
Store leftovers in airtight meal-prep containers in the refrigerator for up to 4 days, reheating thoroughly before serving.
If using store-bought frozen meatballs, ensure they are completely thawed in the refrigerator overnight before adding them to the crockpot.