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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs with glossy, sticky teriyaki-glazed meatballs that slow-cook until tender. The sauce turns dark and caramelized, then thickens to a clingy finish after a quick cornstarch slurry.
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Prep Time 15 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb ground beef Use 80–90% lean for tender, juicy meatballs.
  • 0.5 cup breadcrumbs
  • 2 eggs Helps bind the meatballs.
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • Salt and pepper to taste Season the meatball mixture; add gradually.
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 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp cornstarch Mixed with water to create a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • Sesame seeds and green onions for garnish

Equipment

  • 1 sheet pan
  • 1 slow cooker

Method
 

Make the meatballs
  1. Mix ground beef with breadcrumbs, eggs, garlic, soy sauce, ginger, salt, and pepper until evenly combined. Roll into 1.5-inch balls with a smooth surface.
  2. Bake meatballs on a lined sheet pan at 400°F for 15 minutes until browned, with visible color and a lightly set exterior. Alternatively, brown them in batches in a skillet until they form deep golden crusts.
Slow-cook with teriyaki sauce
  1. Whisk teriyaki sauce ingredients (except cornstarch mixed with water) until the sugar dissolves and the mixture looks uniform. Pour it into the slow cooker.
  2. Add browned meatballs to the slow cooker and toss to coat so most surfaces are covered with sauce. Scrape any browned bits in the pan into the pot for extra caramelized flavor.
  3. Cook on Low for 3–4 hours until the meatballs are tender and the sauce darkens. Or cook on High for 1.5–2 hours for faster results.
  4. Stir in the cornstarch slurry, then cook on High for 20 minutes until the sauce turns glossy and thick enough to cling to the meatballs. Garnish with sesame seeds and green onions right before serving.

Notes

Pro tip: browning the meatballs first (bake or skillet) gives the sauce deeper caramelized flavor. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently in the microwave or on the stove until hot. Freezing is yes—freeze cooked meatballs and sauce up to 2 months, then thaw in the fridge and reheat. For a lighter option, use lean ground beef or swap half the breadcrumbs with finely ground oats to reduce carbs while keeping binding.