These Slow-Cooker Sriracha Meatballs are the perfect balance of sweet, savory, and spicy! Made with pork, ginger, and garlic, they are baked until golden brown and then slow-cooked in a bold sriracha-ketchup sauce packed with flavor. Let your slow cooker do the work, and you can enjoy every deliciously saucy bite!

Love meatballs as much as I do? Then give my Turkey Meatballs or my Italian Meatballs a try!

slow cooker sriracha meatballs inside a crock pot with a wooden spoon

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Before You Get Started / Kelley’s Tips

    • Chill the mixture. Refrigerate the meatball mixture for 30 minutes before cooking to help firm it up. This makes it easier to roll the meatballs and prevents the meatballs from falling apart.
    • Brown the meatballs in the oven. Browning in the oven is much easier and faster than cooking in batches on the stove top.
    • Use a cookie scoop. For evenly sized meatballs, use a small cookie scoop or tablespoon to portion them out. This ensures they cook evenly.

    Ingredients Needed

    Meatballs:

    • Ground Pork: I used a pound of ground pork (not the same as pork sausage) for these slow cooker sriracha meatballs, but you could use any ground meat you prefer. Ground chicken or turkey would also work well.
    • Egg: Acts as a binder, holding the meatballs together so they don’t fall apart when cooking.
    • Panko Breadcrumbs: Light and airy breadcrumbs that absorb moisture and make the meatballs tender.
    • Garlic and Ginger: These two fresh aromatics really elevate these meatballs and give them a ton of flavor.
    • Soy Sauce: Adds umami and a savory depth.
    • Green Onions: Adds a mild onion flavor and a popular flavor.

    Sauce:

    • Ketchup: Adds sweetness and tanginess to the sauce.
    • Soy Sauce: Adds umami flavor.
    • Brown Sugar: Adds sweetness to balance out the spicy sriracha.
    • Sriracha: Adds heat that makes the meatballs extra bold and flavorful.
    • Garlic: Infuses the sauce with a rich, aromatic flavor.

    How To Make Slow Cooker Sriracha Meatballs

    1. Preheat oven to 400 degrees. Grease a baking sheet with a little oil and set aside.
    2. In a large bowl, add pork, egg, breadcrumbs, ginger, garlic, soy sauce, and green onions. Refrigerate the mixture for 30 minutes to firm up.
    3. Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
    4. Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
    5. Meanwhile, add all of the sauce ingredients to a medium bowl. Stir to combine.
    6. Add the browned meatballs and the sauce to the slow cooker and toss to coat.
    7. Cook on high for 2-3 hours or on low for 4-6.
    8. Garnish with chopped green onion and sesame seeds, and serve!
    slow cooker sriracha meatballs inside a crock pot with a wooden spoon

    Serving Suggestions

    I love serving these slow cooker sriracha meatballs as is with toothpicks as a party appetizer, but they also make for a delicious lunch or dinner! Just serve over some rice with veggies on the side like roasted broccoli, roasted cauliflower, zucchini noodle stir fry, or roasted asparagus. Or serve over cauliflower rice for a low-carb, gluten-free option!

    slow cooker sriracha meatballs in a white baking dish garnished with scallions and sesame seeds

    Storage Information

    • To Store leftover slow cooker sriracha meatballs, keep them refrigerated in an airtight container for up to 4 days.
    • Freeze cooked meatballs in the sauce in an airtight container or ziplock bag for up to three months.
    • Reheat frozen meatballs by allowing them to thaw in the fridge overnight and place in the slow cooker until warmed through. You can also microwave thawed and chilled leftovers at 30-second intervals until warmed through, but it could affect the texture of the meatballs. Another option is warming in a skillet until desired temperature is achieved.

    Frequently Asked Questions

    Can I use a different type of meat?

    Yes! While ground pork adds great flavor and tenderness, you can substitute it with ground chicken, turkey, or even beef. Just keep in mind that leaner meats may result in slightly firmer meatballs.

    Do I have to bake the meatballs before putting them in the slow cooker?

    Baking helps brown the meatballs and keeps them from falling apart in the slow cooker, but if you’re short on time, you can add them raw. Just note that they may be a bit softer and release more fat into the sauce.

    Can I double the recipe?

    Yes! Just make sure your slow cooker is large enough to fit everything, and give the meatballs a good stir halfway through cooking to ensure even coating in the sauce.

    slow cooker sriracha meatballs inside a crock pot with a wooden spoon

    More Slow Cooker Recipes to Try

    Recipe

    Slow Cooker Sriracha Meatballs

    3 from 2 votes
    These Slow-Cooker Sriracha Meatballs are the perfect balance of sweet, savory, and spicy! Made with pork, ginger, and garlic, they are baked until golden brown and then slow-cooked in a bold sriracha-ketchup sauce packed with flavor. Let your slow cooker do the work, and you can enjoy every deliciously saucy bite!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 15 minutes
    Serves 30 small or 14 larger meatballs
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Sauce

      Instructions

      • Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
      • In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
      • Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
      • Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
      • Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
      • Add the browned meatballs and the sauce to the slow cooker, toss to coat.
      • Cook on high for 2-3 hours or on low for 4-6.
      • Garnish with chopped green onion and sesame seeds and serve.

      Nutrition Information

      Calories: 65kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 16mgSodium: 273mgPotassium: 87mgFiber: 1gSugar: 3gVitamin A: 57IUVitamin C: 1mgCalcium: 9mgIron: 1mg

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy