Go Back

Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs with glossy, sticky glaze—tender meatballs slow-cooked until the sauce turns dark and caramelized. Easy teriyaki meatballs set and forget in a crockpot, finished with a cornstarch thickened teriyaki glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 hours 29 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 and pepper to taste
Teriyaki Sauce
  • 0.5 cup soy sauce
  • 0.333 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 2 tablespoons water
  • 1 sesame seeds and green onions for garnish

Equipment

  • 1 sheet pan
  • 1 slow cooker

Method
 

Make the meatballs
  1. In a bowl, mix ground beef with breadcrumbs, eggs, minced garlic, soy sauce, grated ginger, salt, and pepper until evenly combined. Roll into 1.5-inch balls.
  2. Bake the meatballs on a lined sheet pan at 400°F for 15 minutes until browned. For a skillet method instead, brown in batches in a skillet until nicely colored.
Slow-cook the teriyaki sauce
  1. Whisk the teriyaki sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger) in the slow cooker. Pour in the mixture and ensure it’s well combined.
  2. Add the browned meatballs to the slow cooker and toss to coat in the teriyaki sauce so the glaze clings to all sides.
  3. Cook on Low for 3–4 hours or on High for 1.5–2 hours, until the meatballs are fully tender. Stir once if needed to keep the sauce coating evenly.
Thicken and garnish
  1. Stir in the cornstarch slurry, then cook on High for 20 minutes until the sauce thickens to a dark, glossy glaze. Garnish with sesame seeds and green onions before serving.

Notes

Pro tip: for the glossy, sticky finish, don’t skip browning—the extra caramelization helps the sauce turn darker as it cooks. Store leftovers in the fridge up to 4 days in an airtight container; reheat gently in the microwave. Freezing is yes: freeze cooled meatballs with sauce up to 3 months, then thaw and reheat until hot. For a lighter option, use lean ground beef (90/10 or 93/7) while keeping the sauce amounts the same.