I started making Slow Cooker Teriyaki Meatballs on the days when I leave early and want dinner waiting when I get home. The black pepper turns tender after hours in the slow cooker, and the beef keeps everything comforting. It reheats well the next day, which is half the reason I keep coming back to it.
Easy Slow Cooker Teriyaki Meatballs
These meatballs are made with ground beef and seasoned with garlic and ginger, then simmered in a homemade teriyaki sauce for a sweet and savory dish. The recipe takes about 6 hours in the slow cooker and serves 4-6 people.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, ginger, and black pepper. Mix until well combined and form into 1-inch meatballs.
- Prepare the Sauce: In a separate bowl, whisk together soy sauce, honey, and rice vinegar.
- Slow Cook: Place the meatballs in the slow cooker and pour the teriyaki sauce over them. Cover and cook on low for 6 hours or on high for 3 hours.
- Thicken the Sauce: About 30 minutes before serving, stir in the cornstarch mixture to thicken the sauce. Cover and continue cooking.
- Serve: Once cooked, serve the meatballs over rice or noodles, garnished with green onions and sesame seeds if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 20g
- Carbohydrates: 25g
Whenever I make Slow Cooker Teriyaki Meatballs, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.
