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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs are browned in a skillet, then cooked low and slow in a sweet soy, honey, ginger, and garlic sauce. A quick cornstarch finish thickens the sauce so it clings to the tender meatballs.
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Prep Time 20 minutes
Cook Time 4 hours 29 minutes
Total Time 4 hours 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 2 lb ground beef 85% lean
  • 1 cup panko breadcrumbs
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
For the sauce
  • 0.75 cup low-sodium soy sauce
  • 1 cup water
  • 0.33 cup light brown sugar packed
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker
  • 1 2-quart saucepan

Method
 

Make the meatballs
  1. In a large bowl, gently mix the ground beef, panko, eggs, salt, and pepper until just combined.
  2. Form the mixture into 1 1/4-inch meatballs.
Brown the meatballs
  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Brown the meatballs in batches, turning gently, for about 5–7 minutes per batch.
  3. Transfer the browned meatballs to a 6-quart slow cooker.
Prepare the sauce
  1. In a 2-quart saucepan, whisk together the soy sauce, 1 cup water, brown sugar, honey, rice vinegar, ginger, and garlic.
  2. Bring the sauce to a simmer over medium heat and stir until the sugar dissolves, about 2 minutes.
Slow-cook and finish
  1. Pour the hot sauce over the meatballs in the slow cooker.
  2. Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until an instant-read thermometer inserted into the center of several meatballs reads 160°F.
  3. Whisk the cornstarch with the cold water until smooth.
  4. Stir the cornstarch mixture into the slow cooker.
  5. Cook uncovered on HIGH for 15–20 minutes, until the sauce thickens.

Notes

For tender meatballs, mix the beef mixture only until just combined. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free panko and tamari in place of the soy sauce.