Slow Cooker Teriyaki Meatballs

Slow Cooker Teriyaki Meatballs are a comforting, flavor-packed dish that works just as well for weeknight dinners as it does for entertaining. First, tender homemade meatballs slowly cook until perfectly juicy. Then, they’re coated in a rich teriyaki sauce that blends savory soy sauce, sweet honey, and fresh ginger into a glossy, irresistible glaze.

Because everything simmers gently in the slow cooker, the flavors deepen naturally while the meat stays moist and tender. Meanwhile, the sauce thickens at the end, creating that signature sticky finish everyone loves. Teriyaki-style sauces have long been used to enhance meats with balance and shine, making them a favorite across many cuisines.

Above all, this recipe proves that simple ingredients, when cooked slowly, deliver bold, restaurant-quality results at home.

Recipe Yield: 6 servings

INGREDIENTS

1 lb ground beef
1 large egg
1/3 cup panko breadcrumbs
2 Tbsp milk
2 Tbsp soy sauce
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 Tbsp green onions, finely sliced
1/2 tsp black pepper

TERIYAKI SAUCE
1/2 cup soy sauce
1/3 cup brown sugar, packed
1/4 cup honey
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
2 tsp cornstarch
2 Tbsp water

INSTRUCTIONS

1. Prepare the meatball mixture:
In a large bowl, combine ground beef, egg, panko, milk, soy sauce, ginger, garlic, green onions, and black pepper. Then, gently mix just until combined to keep the meatballs tender.

2. Shape the meatballs:
Next, roll the mixture into evenly sized meatballs, about 1 1/2 inches each. Place them in a single layer inside the slow cooker.

3. Make the teriyaki sauce:
Meanwhile, whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic in a bowl. In a small cup, stir cornstarch with water, then whisk into the sauce until smooth.

4. Slow cook gently:
Pour the sauce evenly over the meatballs. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring gently halfway for even glazing.

5. Thicken and finish:
Finally, remove the lid for the last 20 minutes to allow the sauce to thicken beautifully and coat the meatballs.

Helpful Tips to Perfect This Recipe

• Mix gently for best texture: Overmixing can make meatballs dense, so combining just until blended keeps them juicy and tender.
• Uniform sizing matters: Evenly sized meatballs cook consistently, ensuring perfect texture throughout.
• Finish uncovered for gloss: Allowing the sauce to reduce uncovered creates a thick, shiny teriyaki coating that clings beautifully.