Stovetop Method

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 3-5 minutes, or until softened and translucent.
2. Stir in the honey, sriracha sauce, and ketchup. Bring the mixture to a boil, stirring occasionally.
3. Lower the heat to medium-low and add the pre-cooked meatballs. Stir gently to ensure the meatballs are evenly coated with the sauce.
4. Cover the pot with a lid and let the meatballs simmer for 10-15 minutes, or until they are heated through.
5. Garnish with chopped green onions before serving.

Slow Cooker Method

1. In the slow cooker, combine the honey, sriracha sauce, ketchup, and minced garlic. Stir well to blend the ingredients.
2. Add the pre-cooked meatballs and toss them in the sauce until fully coated.
3. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, or until the meatballs are warmed through.
4. Serve with chopped green onions as a garnish.

Recipe Notes

• Meatball Options : Use store-bought pre-cooked meatballs for convenience, or make your own using turkey, beef, or chicken.
• Storage Tips :
  • Refrigerate in an airtight container for up to 4 days.
  • Freeze in an airtight container for up to 3 months. Reheat in a pot, slow cooker, or microwave until warmed through.
   
• Make-Ahead Instructions :
  • Stovetop : Mince the garlic and store it in an airtight container. Mix the sauce ingredients and store them separately. Thaw frozen meatballs or prepare homemade ones up to 3 days in advance.
  • Slow Cooker : Combine all ingredients (except the garnish) in the slow cooker insert, cover, and refrigerate for up to 3 days. Cook as directed when ready to serve.

Enjoy these sweet, spicy, and savory Honey Sriracha Meatballs as an appetizer, main dish, or meal prep option!