Instructions
step 1 In a bowl, combine ground meat, breadcrumbs, milk, egg, minced garlic, salt, pepper, and onion powder. Mix until just combined. /n
step 2 Form the mixture into small meatballs and place them on a tray. /n
step 3 (Optional) Brown the meatballs in a skillet for added flavor, then transfer to the slow cooker. /n
step 4 In a bowl, whisk together honey, soy sauce, ketchup, brown sugar, and apple cider vinegar. /n
step 5 Pour the sauce over the meatballs in the slow cooker. /n
step 6 Cover and cook on low for 4–5 hours or high for 2–3 hours. /n
step 7 In a small bowl, mix cornstarch and water, then stir into the sauce during the last 15 minutes to thicken. /n
step 8 Gently stir to coat the meatballs evenly in the thickened sauce. /n
step 9 Serve warm as an appetizer or over rice.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. These meatballs can also be frozen for up to 2 months and reheated after thawing.
Continue on the next page