In a medium bowl, whisk together honey, hoisin sauce, soy sauce, ketchup, minced garlic, vinegar, sesame oil, and ground ginger until smooth.

Place frozen meatballs in the crockpot (slow cooker) in a single layer.

Pour the honey‑garlic sauce over the meatballs, ensuring they’re well-coated.

Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until meatballs are hot and sauce is thickened.

If the sauce seems too thin, lift the lid during the last 30 minutes and stir to allow it to reduce.

Once ready, transfer meatballs to a serving dish and spoon extra honey‑garlic sauce over the top.

Garnish with sliced green onions and sesame seeds, if desired.

Serve warm as a party appetizer with toothpicks or over rice or noodles for a full meal.