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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs with glossy, sticky teriyaki-glazed meatballs and a dark, caramelized sauce. Set-and-forget crockpot teriyaki meatballs tenderize as they simmer, then thicken with a quick cornstarch slurry.
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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 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • Salt and pepper to taste
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
  • 2 tbsp water
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the meatballs
  1. Mix ground beef with breadcrumbs, eggs, garlic, soy sauce, ginger, salt, and pepper until evenly combined, then roll into 1.5-inch balls. They should hold together without crumbling (visual cue: no dry breadcrumb pockets).
  2. Bake the meatballs on a lined sheet pan at 400°F for 15 minutes until browned, or brown in batches in a skillet. Visual cue: the outside looks deeper brown and slightly set.
Slow-cook and glaze
  1. Whisk teriyaki sauce ingredients together (soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger) until smooth, then pour into the slow cooker. Visual cue: a glossy, medium-brown mixture.
  2. Add browned meatballs to the slow cooker and toss to coat. Visual cue: meatballs look evenly lacquered in sauce.
  3. Cook on Low for 3–4 hours or on High for 1.5–2 hours until the meatballs are tender. Visual cue: sauce reduces and darkens as bubbles become less vigorous.
  4. Stir in the cornstarch slurry (cornstarch mixed with water) and cook on High for 20 minutes until the sauce thickens. Visual cue: the glaze clings and becomes glossy, then garnish with sesame seeds and green onions.

Notes

Pro tip: For the darkest, caramelized glaze, don’t skip browning—those browned edges help the sauce cling. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the slow cooker until hot. Freezing: yes, freeze glazed meatballs up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use a plant-based ground beef substitute if you want a vegetarian-friendly option (check that it browns well).