Slow Cooker Teriyaki Meatballs
Ginger-and-garlic meatballs cooked from raw in a prepared teriyaki sauce.
Ingredients
Meatball Ingredients
- 1 pound ground beef or turkey thawed
- 1/2 cup breadcrumbs
- 1/4 cup green onions chopped
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- Salt and pepper to taste
Sauce
- 1 cup prepared teriyaki sauce homemade or store-bought
Serving Suggestions
- cooked rice or noodles optional, for serving
Instructions
Method
- Combine 1 pound thawed ground beef or turkey with the breadcrumbs, green onions, egg, garlic, ginger, salt, and pepper just until evenly mixed.
- Roll into 1-inch meatballs and place in the slow cooker. Pour the 1 cup teriyaki sauce over them and cover.
- Cook on LOW for about 6 hours or HIGH for 3–4 hours, checking as early as 4 hours on LOW or 3 hours on HIGH. Finish when beef centers reach 160°F or turkey centers reach 165°F and the meatballs are firm.
- Spoon the sauce over the meatballs and divide into 4 servings. Serve with cooked rice or noodles if desired.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Thaw raw meat before slow-cooking; reheat chilled leftovers outside the cooker.