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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs with glossy, sticky teriyaki glaze that caramelizes in the crockpot. Tender, browned meatballs are set and forget on Low, then finished with a thick cornstarch sauce for a dark, shiny finish.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 3 garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • 1 salt to taste
  • 1 black pepper to taste
Teriyaki Sauce
  • 0.5 cup soy sauce
  • 0.33 cup honey
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp cornstarch mixed with water
  • 2 tbsp water for slurry
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Form the meatballs
  1. Mix ground beef with breadcrumbs, eggs, garlic, soy sauce, ginger, salt, and pepper, then roll into 1.5-inch balls.
  2. Bake the meatballs on a lined sheet pan at 400°F for 15 minutes until browned, or brown them in batches in a skillet.
Make the teriyaki glaze in the slow cooker
  1. Whisk teriyaki sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger) in the slow cooker until combined.
  2. Add the browned meatballs and toss to coat so the surface is evenly covered with sauce.
  3. Cook on Low for 3–4 hours or on High for 1.5–2 hours until the meatballs are cooked through and the sauce has reduced.
  4. Stir in the cornstarch slurry, cook on High for 20 minutes until the sauce thickens into a glossy, sticky glaze, then garnish with sesame seeds and green onions.

Notes

Pro tip: brown the meatballs briefly first so they hold shape and soak up more glaze during slow cooking. Refrigerate leftovers in a sealed container for up to 4 days; freeze glazed meatballs in a freezer-safe container for up to 2 months. To make it gluten-free, use tamari instead of soy sauce and verify your breadcrumbs are gluten-free.