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Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs simmer in a sweet-savory soy, honey, and ginger sauce until hot throughout. A cornstarch slurry thickens the sauce to a glossy finish for an easy appetizer or dinner.
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Prep Time 15 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Japanese
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 0.5 cup soy sauce low-sodium
  • 1 cup water
  • 0.33 cup light brown sugar packed
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger finely grated
Meatballs
  • 1 package (32 oz) meatballs frozen, fully cooked, thawed
Thickening
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

Thaw the meatballs
  1. If the meatballs are frozen, thaw them completely in the refrigerator according to the package directions before starting; do not put frozen meatballs in the slow cooker.
Make the sauce
  1. In a medium bowl, whisk together the low-sodium soy sauce, 1 cup water, packed light brown sugar, honey, rice vinegar, minced garlic, and finely grated fresh ginger.
Cook the meatballs
  1. Put the thawed meatballs in a 6-quart slow cooker and pour the sauce over them, stirring to coat.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the meatballs are hot throughout and reach 165°F at the center.
Thicken the sauce
  1. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the slow cooker.
  2. Cook uncovered on HIGH for 15 to 25 minutes, stirring once halfway through, until the sauce is glossy and thickened.

Notes

For the best texture, thaw the meatballs completely before adding them to the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free tamari and certified gluten-free meatballs for a gluten-free version.