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Teriyaki Meatballs Crockpot

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb ground beef 80/20
  • ¾ cup panko
  • 1 egg
  • 3 garlic cloves minced
  • 1 tbsp grated ginger
  • 3 green onions sliced
  • 1 tbsp soy sauce
  • ½ tsp black pepper
  • ½ cup soy sauce sauce
  • ¼ cup water
  • ⅓ cup brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp cold water
  • sesame seeds + sliced green onion to finish

Equipment

  • saucepan
  • whisk
  • Large bowl
  • cookie scoop
  • baking sheet
  • parchment
  • thermometer
  • slow cooker
  • wooden spoon

Method
 

  1. Whisk the sauce ingredients (except the cornstarch) in a saucepan. Bring to a simmer, then whisk in the cornstarch slurry and cook 1 minute until thick and glossy.
  2. Mix the beef, panko, egg, garlic, ginger, green onion, soy sauce and pepper gently, just until combined. Scoop into even portions and roll between damp palms. Bake at 400°F for 18–20 minutes, until browned and 160°F in the center.
  3. Pour ¾ cup of the teriyaki sauce into the slow cooker insert, add the baked meatballs (about 16) and toss with a wooden spoon until each is coated.
  4. Cover and cook on LOW for 2–3 hours, until the sauce is sticky and clinging to the meatballs.
  5. Sprinkle with sesame seeds and sliced green onion. Serve hot, straight from the slow cooker.

Notes

Sauce keeps 1 week refrigerated. Allergens: wheat/gluten, egg, soy, sesame.