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Crockpot Teriyaki Meatballs

Sticky Slow Cooker Teriyaki Meatballs Recipe

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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 lb (32 oz) frozen fully cooked cocktail meatballs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed light brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • Sesame seeds and sliced green onion, for serving

Method
 

  1. In a small bowl, whisk the soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil until the sugar starts to dissolve.
  2. Place the frozen meatballs in a 4 to 6 quart slow cooker, pour the sauce over them, and stir to coat.
  3. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, stirring once, until the meatballs are hot and the sauce is bubbling.
  4. Stir the cornstarch slurry into the slow cooker, switch to HIGH if needed, and cook uncovered for 5 to 8 more minutes until the sauce thickens and turns glossy. Spoon into a serving bowl and top with sesame seeds and green onion.

Notes

If you prefer the sauce thicker, let it cook uncovered for an extra few minutes at the end. These meatballs stay warm on the “keep warm” setting for up to an hour without drying out.