Crock pot directions

1. Spray crock pot or line with disposable liner for easier cleanup.

2. Prepare the sauce in a small bowl by mixing together brown sugar, honey, ketchup, soy sauce and garlic. (You can also stir the sauce together directly in the crockpot for one less dish to mess with.)

3. Add frozen meatballs and sauce to the slow cooker.

4. Stir together to coat meatballs with sauce.

5. Cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally.

   
   

Oven directions

1. Pre-heat oven to 400. Line a 9x13 baking dish with parchment or foil for easy cleanup.

2. In a bowl mix brown sugar, honey, ketchup, soy sauce and garlic.

3. Place frozen pre-cooked meatballs in the bowl with sauce and toss to coat.

4. Place meatballs on the baking sheet. Using the leftover sauce baste meatballs for a sticky glaze.

5. Bake in oven for 15 minutes.

Instant Pot/Pressure Cook directions

1. Set Instant Pot on sauté mode. Inside pot combine brown sugar, honey, ketchup, soy sauce and garlic.

2. Stir until thick and bubbly (2-3 minutes).

3. Add frozen meatballs to pot. Stir to cover meatballs with sauce till coated.

4. Place lid on the Instant Pot and set to cook on manual pressure for 2 minutes.

5. When timer goes off, quick release pressure, open the lid and enjoy!

Notes

• If serving as a meal, double the sauce so there is extra to serve alongside or on top of the meatballs.

• Can be served as an appetizer, on rice, noodles, or mashed potatoes, or as a sandwich filling.