Substitutions

• Frozen meatballs: Plain beef, pork, chicken, or turkey meatballs can all work as long as they are fully cooked before going into the slow cooker.
• Hoisin sauce: If you are short on hoisin, a similar thick Asian style cooking sauce can work, although the finished flavor will be slightly different.
• Soy sauce: Reduced sodium soy sauce is a useful option if you want more control over the saltiness of the finished dish.
• Honey: Maple syrup can stand in for the honey if that is what you already have in the pantry, though it will add its own subtle flavor.
• Rice vinegar: Apple cider vinegar can work when needed, but use a light hand since its flavor is a little stronger.
• Chili garlic sauce: Sriracha, another chili paste, or a small pinch of red pepper flakes can provide heat when chili garlic sauce is not available.
• Green onions: Thinly sliced chives make an easy fresh topping if green onions are not in the fridge.

Variations

• Extra spicy sesame meatballs: Add another spoonful of chili garlic sauce or a pinch of crushed red pepper when you whisk together the sauce.
• Milder family version: Cut the chili garlic sauce in half or leave it out completely, then put hot sauce on the table for anyone who wants it.
• Broccoli dinner bowls: Steam broccoli during the final few minutes of cooking and serve it alongside the meatballs and rice for an easy complete meal.
• Edamame rice bowls: Add shelled edamame to your serving bowls for extra color, texture, and a little more substance.
• Party meatballs: Skip the rice, keep the slow cooker on warm, and serve the meatballs with toothpicks for an appetizer that guests can grab throughout the evening.
• Extra saucy meatballs: Increase the sauce ingredients proportionally if your family likes having plenty of glaze to spoon over rice.

Tips and Tricks

• Skip the thawing: Put the frozen fully cooked meatballs straight into the slow cooker and save yourself the extra planning.
• Choose simply seasoned meatballs: Homestyle or pork style meatballs work better here than heavily Italian seasoned varieties because the sesame sauce gets to be the main flavor.
• Stir gently: The meatballs can become softer as they heat, so use a light hand when stirring to keep them intact.
• Taste before adding salt: Hoisin sauce and soy sauce already bring plenty of savory saltiness, so you probably will not need additional salt.
• Mix the cornstarch separately: Always stir cornstarch into cold water before adding it to the slow cooker so the sauce thickens smoothly.
• Go uncovered for extra stickiness: After adding the cornstarch mixture, cook uncovered on HIGH for the final 15 to 20 minutes if you want the glaze even thicker.
• Add toppings at the end: Green onions and sesame seeds taste freshest when they go on just before serving rather than cooking for several hours.

Serving Ideas

• White rice: Spoon the meatballs and plenty of glossy sauce over fluffy white rice for the simplest family dinner.
• Brown rice: Brown rice adds a nuttier flavor and a little more chew while still soaking up the sauce nicely.
• Broccoli: Steamed or roasted broccoli gives you a fresh green side that works especially well with the sweet sesame glaze.
• Edamame: A bowl of warm shelled edamame is quick, kid friendly, and an easy way to round out dinner.
• Cucumber salad: Cool, crisp cucumbers provide a refreshing contrast to the rich sticky sauce.
• Party platter: Serve the meatballs straight from the slow cooker with toothpicks, extra sesame seeds, and sliced green onions scattered over the top.

Storage and Make Ahead Tips

• Refrigerator storage: Let leftover meatballs cool, then transfer them with the sauce to an airtight container and refrigerate for 2 to 3 days.
• Reheating: Warm leftovers gently in the microwave or in a covered saucepan, stirring occasionally so the sauce heats evenly.
• Sauce consistency: The glaze may thicken considerably once refrigerated, so stir in a small splash of water when reheating if it seems too thick.
• Make ahead sauce: Whisk together the hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, garlic, chili garlic sauce, and brown sugar ahead of time and refrigerate it in a covered container until you are ready to cook.
• Party planning: Cook the meatballs before guests arrive, then switch the slow cooker to warm once the sauce is thick and glossy.
• Keep toppings separate: Wait to add the green onions and sesame seeds until serving so they stay fresh and give you that nice contrast against the dark, glossy sauce.