Ingredients:

  • 2 lbs frozen meatballs
  • ¾ cup soy sauce
  • ¾ cup dark brown sugar, packed
  • ½ cup beef broth
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the 2 lbs of frozen meatballs directly into the bottom of a 6-quart slow cooker insert. Do not thaw.
  2. In a medium mixing bowl, whisk together the soy sauce, dark brown sugar, beef broth, sesame oil, minced ginger, minced garlic, and red pepper flakes until the sugar is mostly dissolved.
  3. Pour the sauce mixture over the meatballs, ensuring even coating. Cover and cook on LOW for 4 hours.
  4. Thirty minutes before serving, whisk the cornstarch and cold water in a small jar to create a slurry. Stir the slurry into the slow cooker and allow the sauce to thicken into a glossy glaze.