Description
These Slow Cooker Teriyaki Meatballs are tender, saucy, and coated in a sweet, sticky, homemade teriyaki glaze. Perfect for busy weeknights, potlucks, or holidays, this set-it-and-forget-it recipe delivers big flavor with minimal effort.
Ingredients
Meatballs
2 lbs frozen pre-cooked meatballs (beef, turkey, chicken, or pork)
Teriyaki Sauce
1 cup low-sodium soy sauce
½ cup brown sugar, packed
¼ cup honey (optional but recommended for richness)
3 cloves garlic, minced (or 1 tsp garlic powder)
1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
2 tablespoons rice vinegar (or apple cider vinegar as substitute)
Cornstarch Slurry
2 tablespoons cornstarch
2 tablespoons cold water
Optional Garnishes
Sliced green onions
Sesame seeds
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar until smooth.
Add the frozen or pre-cooked meatballs to the slow cooker. Pour the teriyaki sauce evenly over the top.
Cover and cook on Low for 4–6 hours or High for 2–3 hours. Stir halfway through if possible.
In the last 30 minutes of cooking, mix cornstarch with cold water to form a slurry. Add it to the slow cooker and stir gently to thicken the sauce.
Garnish with sesame seeds and sliced green onions. Serve as-is or over rice, noodles, or steamed veggies.
Notes
Fresh garlic and ginger add the best flavor, but powdered versions work well for busy days.
Rice vinegar balances the sweetness—don’t skip it!
Add a splash of water if the sauce becomes too thick.
For spice, add sriracha or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer , dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 45 mg