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Instructions:
Prepare the Meatballs:
In a large bowl, mix ground meat, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper until well combined.
Shape into 1-inch meatballs and set aside.
Sear (Optional):
For extra flavor, lightly sear the meatballs in a skillet with a bit of oil until browned on the outside (they don’t need to be fully cooked).
Make the Glaze:
In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
Cook in the Slow Cooker:
Add meatballs to the slow cooker and pour the glaze over them. Toss gently to coat.
Cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally.
Thicken the Sauce (Optional):
If the sauce is too thin, stir in the cornstarch slurry and let cook for an additional 15-20 minutes until thickened.
Serve:
Transfer meatballs to a serving dish and skewer each with your fun plunger toothpicks. Garnish with chopped green onions or sesame seeds if desired.
Enjoy! 😄
