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Slow Cooker Teriyaki Turkey Meatballs

Slow Cooker Teriyaki Turkey Meatballs

Discover the magic of Slow Cooker Teriyaki Turkey Meatballs, a fuss-free and incredibly delicious meal perfect for busy weeknights. This recipe offers a flavorful and healthy alternative to takeout, transforming simple ingredients into a crowd-pleasing dish with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Optional Thickening Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 tablespoons soy sauce (for meatballs)
  • 1 teaspoon sesame oil (for meatballs)
  • 1/2 teaspoon grated fresh ginger (for meatballs)
  • 1/4 teaspoon garlic powder (for meatballs)
  • to taste salt and freshly ground black pepper
  • 1.5 cups prepared teriyaki sauce
  • 1 tablespoon cornstarch (optional, for thickening sauce)
  • 2 tablespoons water (if using cornstarch)
  • sesame seeds, for garnish (optional)
  • chopped fresh green onions, for garnish (optional)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl
  • Saucepan

Method
 

  1. In a medium bowl, combine the ground turkey, panko breadcrumbs, large egg, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of grated fresh ginger, and 1/4 teaspoon of garlic powder. Season generously with salt and freshly ground black pepper.
    1 pound ground turkey, 1/4 cup panko breadcrumbs, 1 large egg, 2 tablespoons soy sauce (for meatballs), 1 teaspoon sesame oil (for meatballs), 1/2 teaspoon grated fresh ginger (for meatballs), 1/4 teaspoon garlic powder (for meatballs), to taste salt and freshly ground black pepper
  2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs. Roll the mixture into uniform, bite-sized meatballs, about 1-inch in diameter. You should get approximately 20-24 meatballs.
    1 pound ground turkey, 1/4 cup panko breadcrumbs, 1 large egg, 2 tablespoons soy sauce (for meatballs), 1 teaspoon sesame oil (for meatballs), 1/2 teaspoon grated fresh ginger (for meatballs), 1/4 teaspoon garlic powder (for meatballs), to taste salt and freshly ground black pepper
  3. Arrange the formed turkey meatballs in a single layer at the bottom of your slow cooker insert.
  4. Pour the 1.5 cups of prepared teriyaki sauce evenly over the meatballs in the slow cooker. Ensure all meatballs are coated.
    1.5 cups prepared teriyaki sauce
  5. Cover the slow cooker and cook on the LOW setting for 3-4 hours, or on the HIGH setting for 2-2.5 hours, until the meatballs are cooked through and tender. The internal temperature of the meatballs should reach 165°F (74°C).
  6. If you prefer a thicker teriyaki glaze, carefully remove the meatballs from the slow cooker and set them aside. In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this slurry into the teriyaki sauce remaining in the slow cooker. Stir well and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened.
    1 tablespoon cornstarch (optional, for thickening sauce), 2 tablespoons water (if using cornstarch), 1.5 cups prepared teriyaki sauce
  7. Return the cooked meatballs to the slow cooker and gently toss them to coat them in the thickened teriyaki sauce.
  8. Serve the Slow Cooker Teriyaki Turkey Meatballs hot. Garnish with sesame seeds and chopped fresh green onions, if desired. These are perfect served over rice, with noodles, or as an appetizer.
    sesame seeds, for garnish (optional), chopped fresh green onions, for garnish (optional)

Notes

Storing: Store cooled meatballs and sauce in an airtight container in the refrigerator for 3-4 days. Reheating: Reheat on stovetop or microwave until heated through. Freezing: Freeze cooled meatballs in freezer-safe containers for 2-3 months.