Slow Cooker Honey Sriracha Meatballs

Course Appetizer
Cuisine American
Keyword Meatballs
Servings 6
Author Wendie


  • 2 lbs ground chicken
  • 3-4 cloves garlic minced
  • 1/2 onion diced
  • 1 cup bread crumbs
  • 2 eggs
  • 1/3 cup cilantro chopped
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon Sriracha

Honey Sriracha Sauce

  • 2 cups water
  • 5 tablespoons Sriracha or more if you want more heat
  • 2/3 cup soy sauce
  • 2 tablespoons minced garlic
  • 1/4 cup sugar
  • 1/4 cup honey
  • 3 tablespoons corn starch plus 3 tablespoons water


  1. In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until bubbly and thickened. Remove from heat and set aside
  2. In a large bowl combine the chicken, garlic, onion, bread crumbs, eggs, cilantro and salt. Form into 1" balls (approx. 40). Set aside on a baking sheet.
  3. Heat a saute pan on medium high heat, add 1 tablespoon olive oil and brown the meatballs for 1-2 minutes rolling them in the pan. Then place them in slow cooker.
  4. Pour 1/2 of the honey sriracha sauce over meatballs. Set the rest aside for later. Cook on high 2 hours.