Meatballs are one of my go-to weeknight meals. There are so many variations that you can make, you’ll never get sick of them! What’s even better, these are crockpot meatballs, so they’re even easier to prepare! I teamed up with Sir Kensington’s to make these delicious honey garlic meatballs. Their ketchup is the perfect addition to these little bites. All of Sir Kensington’s condiments are non-GMO, and they don’t use high fructose corn syrup like other ketchup brands, so you can feel good about what you’re eating. They are also one of the few brands that has tomatoes as our first ingredient! They’re perfect for a dinner, or even a quick appetizer for your next party!
This post is sponsored by Sir Kensington’s but as always, my opinions are my own.
3 tablespoons brown sugar
⅓ cup honey
½ cup Sir Kensington’s ketchup
2 tablespoons soy sauce
3 cloves garlic, minced
2 tbl ginger
2 tbl hoisin
1/2 cup water
28 oz. fully cooked, frozen meatballs
2 large zucchini noodles, spiralized
1/4 cup water
- In a bowl, mix together the brown sugar, honey, hoisin, ginger, ketchup, soy sauce and minced garlic. Add the meatballs and toss to cover with the sauce. Cook on low for 3-4 hours, stirring occasionally.
- Right before the meatballs are done cooking, heat olive oil in a skillet over medium heat; add zucchini and cook for 1 minute. Add 1/4 cup of water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
- Add meatballs to the top of the zucchini noodles and spoon sauce from the crock pot over top.
- If desired, top with sesame seeds and cilantro.