Slow Cooker Honey Teriyaki Meatballs

$- 1 pound ground beef (or ground turkey for a lighter option) - 1/2 cup panko breadcrumbs (for added texture) - 1/4 cup green onions, finely chopped (plus more for garnish) - 1 large egg (to bind the mixture) - 2 cloves garlic, minced (for aromatic flavor) - 1 teaspoon ginger, freshly grated (adds a warm, spicy note) - Salt and pepper to taste - 1/4 cup low-sodium soy sauce (to reduce saltiness) - 1/4 cup honey (for sweetness) - 1 tablespoon rice vinegar (to balance the sweetness) - 1 tablespoon sesame oil (for rich flavor) - 1 tablespoon cornstarch (to thicken the sauce) - 2 tablespoons water (to create a cornstarch slurry) - Sesame seeds (for garnish) - For ground meat, use 1 pound. I suggest beef or turkey. - Use 1/2 cup of panko breadcrumbs for texture. - Add 1/4 cup of finely chopped green onions. - One large egg will bind the meatballs well. - Use 2 cloves of minced garlic for flavor. - Add 1 teaspoon of freshly grated ginger. - Season with salt and pepper to taste. - Pour in 1/4 cup of low-sodium soy sauce. - Sweeten with 1/4 cup of honey. - Mix in 1 tablespoon of rice vinegar. - Use 1 tablespoon of sesame oil for depth. - Add 1 tablespoon of cornstarch to thicken the sauce. - Finally, use 2 tablespoons of water for the slurry. - You can swap ground beef for ground turkey if you want a lighter dish. - For gluten-free, use gluten-free breadcrumbs. - You can also use coconut aminos instead of soy sauce for a soy-free option. - Honey can be replaced with maple syrup for a vegan choice. To make the meatballs, start by mixing the ground beef or turkey. In a large bowl, combine the meat, panko breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, salt, and pepper. Use your hands to mix everything well. You want a good blend for the best flavor. Next, shape the mixture into small meatballs. Aim for about 1 inch in diameter. This size helps them cook evenly. Place the meatballs on a plate as you shape them. Now let’s prepare the teriyaki sauce. In a separate bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, and sesame oil. Mix until it’s smooth and well combined. This sauce brings both sweet and savory flavors to the meatballs. It's time to set up the slow cooker. First, transfer the meatballs into the slow cooker. Pour the teriyaki sauce over them, ensuring that each meatball gets coated. Cover the slow cooker with its lid. You can cook on low for 4 to 5 hours or on high for 2 to 3 hours. The meatballs should be cooked through and tender. For a thicker sauce, mix cornstarch with 2 tablespoons of water in a small bowl. This creates a slurry. Add it to the slow cooker during the last 30 minutes of cooking. Gently stir to combine. This step gives your sauce a nice texture. When the cooking time is complete, use a slotted spoon to remove the meatballs. Place them on a serving platter and drizzle with any remaining teriyaki sauce. Garnish with sesame seeds and extra chopped green onions for a lovely finish. To get great meatballs, focus on the mix. Use 1 pound of ground beef or turkey. The panko breadcrumbs add a nice crunch. Mix in 1 large egg; it helps bind everything. Don't overmix! Just blend until combined. This keeps the meatballs tender and juicy. If you want a thicker sauce, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the slow cooker during the last 30 minutes. This will make your sauce nice and thick. If you don't have cornstarch, try using arrowroot powder or tapioca starch. Both work well for thickening. Make your meatballs shine when serving. Use a large platter and arrange them in a circle. Drizzle extra teriyaki sauce over the top. This adds color and flavor. Garnish with sesame seeds and chopped green onions for a fresh touch. Serve with fluffy rice or sliced veggies to add more color and balance. {{image_4}} You can easily change up your meatballs. Add chopped veggies like bell peppers, carrots, or zucchini for extra flavor and color. You can also use different herbs or spices. Try adding some chili flakes for a kick or fresh cilantro for a fresh taste. If you want a gluten-free option, swap panko breadcrumbs with crushed gluten-free crackers. This keeps the texture while making it safe for all diets. Do you like it spicy? Add some sriracha or red pepper flakes to your teriyaki sauce. For a sweeter taste, increase the honey. You can also use brown sugar for a deeper flavor. Mixing in pineapple juice can add a tropical twist. Just be careful not to overpower the other flavors. Balance is key when you adjust flavors. You can make these meatballs in the oven or on the stovetop too. To bake, preheat your oven to 400°F. Place meatballs on a baking sheet and bake for 20-25 minutes. If using the stovetop, heat a pan with oil over medium heat. Cook the meatballs for 10-15 minutes, turning them to brown all sides. After that, you can add the teriyaki sauce to the pan and let it simmer. This gives you flexibility in how to prepare this delicious dish. To store leftovers, let the meatballs cool. Place them in an airtight container. Make sure to cover them well. They will stay fresh for up to four days in the fridge. If you want to keep them longer, consider freezing. To freeze meatballs, first cool them completely. Then, place them in a single layer on a baking sheet. This helps them freeze without sticking. After a few hours, move them into a freezer-safe bag. Squeeze out extra air before sealing. For reheating, thaw them in the fridge overnight. Heat them in the microwave or on the stove until warm. Cooked meatballs can last in the fridge for four days. If you freeze them, they are safe for up to three months. Always check for any off smells or changes in color before eating. If in doubt, throw them out! I recommend using ground beef or ground turkey. Ground beef gives a rich flavor. However, turkey is lighter and healthier. Both options work well in honey teriyaki meatballs. For a unique twist, try ground chicken or pork. Experiment with different meats to find your favorite. Always choose fresh meat for the best taste. Yes, you can prepare the meatballs ahead of time. Roll the meatballs and store them in the fridge for up to 24 hours. This makes dinner easy on busy nights. You can also freeze them for longer storage. Just place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They will last for up to three months. When you’re ready to cook, you can add them directly to the slow cooker. To keep meatballs moist, combine the ingredients well but do not overmix. Use panko breadcrumbs for a light texture. Adding an egg helps bind the mixture without drying it out. Cook them in a slow cooker to keep them tender. If you worry about dryness, add a bit more honey or soy sauce. This keeps the meatballs juicy while they cook. You now have all the tools to make perfect meatballs in teriyaki sauce. We covered key ingredients, precise measurements, and great substitutions. You learned step-by-step instructions for cooking and making the sauce. Remember to try my tips for texture and presentation. Variations let you customize your meatballs just how you like them. Store leftovers properly to keep them tasty for days. With this knowledge, you can impress anyone at your next meal. Enjoy every bite of your homemade dish!$

Slow Cooker Honey Teriyaki Meatballs

Savor the flavors of Sweet & Savory Slow Cooker Honey Teriyaki Meatballs with this easy recipe! Whether you choose ground beef or turkey, these delightful meatballs are coated in a rich teriyaki sauce made with honey, soy sauce, and ginger for a deliciously sweet twist. Perfect for meal prep, entertaining, or a cozy dinner at home. Click through to discover how to make this tasty dish and impress your family and friends!

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Ingredients

1 pound ground beef (or ground turkey for a lighter option)

1/2 cup panko breadcrumbs (for added texture)

1/4 cup green onions, finely chopped (plus more for garnish)

1 large egg (to bind the mixture)

2 cloves garlic, minced (for aromatic flavor)

1 teaspoon ginger, freshly grated (adds a warm, spicy note)

Salt and pepper to taste

1/4 cup low-sodium soy sauce (to reduce saltiness)

1/4 cup honey (for sweetness)

1 tablespoon rice vinegar (to balance the sweetness)

1 tablespoon sesame oil (for rich flavor)

1 tablespoon cornstarch (to thicken the sauce)

2 tablespoons water (to create a cornstarch slurry)

Sesame seeds (for garnish)

Instructions

In a large mixing bowl, thoroughly combine the ground beef (or turkey), panko breadcrumbs, finely chopped green onions, egg, minced garlic, grated ginger, salt, and pepper. Mix until all ingredients are well incorporated.

Using your hands, roll the mixture into small meatballs, approximately 1 inch in diameter, and arrange them on a plate.

In a separate bowl, prepare the teriyaki sauce by whisking together the low-sodium soy sauce, honey, rice vinegar, and sesame oil until smooth.

Transfer the shaped meatballs into the slow cooker, and evenly pour the prepared teriyaki sauce over them, making sure they are fully coated.

Cover the slow cooker with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

To create a thicker sauce, mix the cornstarch with 2 tablespoons of water in a small bowl to form a slurry. During the last 30 minutes of cooking, stir this slurry into the slow cooker and mix gently to combine.

Once cooking is complete, use a slotted spoon to carefully remove the meatballs from the slow cooker, placing them onto a serving platter.

Drizzle any remaining teriyaki sauce over the meatballs, then finish by garnishing with sesame seeds and additional chopped green onions.

Prep Time: 15 minutes | Total Time: 5 hours | Servings: 4-6

- Presentation Tips: Present the meatballs on a large serving platter, ensuring they are beautifully drizzled with teriyaki sauce. Garnish generously with sesame seeds and chopped green onions. Elevate the meal by pairing them with fluffy steamed rice or vibrant sliced vegetables for a colorful and balanced dish!