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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs with a glossy, sticky teriyaki glaze. Ground beef meatballs simmer in a crockpot sauce until tender, then finish with a cornstarch slurry for a dark, caramelized sheen.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 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 clove garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • 0.25 tsp salt
  • 0.25 tsp pepper
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 clove garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp cornstarch
  • 2 tbsp water mixed with cornstarch
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 slow cooker

Method
 

Form the meatballs
  1. Combine ground beef, breadcrumbs, eggs, minced garlic, soy sauce, grated ginger, salt, and pepper until just evenly mixed. Roll into 1.5-inch balls with a uniform size for even cooking.
  2. Bake the meatballs on a lined sheet pan at 400°F for 15 minutes, until browned. (Or brown in batches in a skillet if you prefer.)
Slow cook with teriyaki sauce
  1. Whisk the teriyaki sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger) in a bowl. Pour into the slow cooker.
  2. Add the browned meatballs to the slow cooker and toss to coat with the sauce. Keep them mostly submerged so the glaze darkens as it cooks.
  3. Cook on Low for 3–4 hours or High for 1.5–2 hours, until the meatballs are tender and the sauce looks darker. Avoid stirring too often so the coating stays glossy.
Thicken and garnish
  1. Stir the cornstarch mixed with water into the slow cooker. Cook on High for 20 minutes until the sauce thickens to a sticky, dark glaze.
  2. Garnish with sesame seeds and green onions right before serving. The top should look glossy and set, not watery.

Notes

For the shiniest teriyaki glaze, don’t skip browning the meatballs—those browned bits help the sauce caramelize. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freeze leftovers up to 2 months (sauce may thicken further after thawing; loosen with a splash of water). For a gluten-free swap, use gluten-free breadcrumbs and confirm soy sauce is gluten-free.