Slow Cooker Teriyaki Turkey Meatballs
You’re about to discover a delicious and effortless meal perfect for busy weeknights. These Slow Cooker Teriyaki Turkey Meatballs are incredibly flavorful, making them a fantastic addition to your slow cooker dinner recipes collection.
Key Ingredients & Substitutions
- Ground Turkey: Use lean ground turkey for best results. Ground chicken is a great alternative.
- Breadcrumbs: Panko or regular breadcrumbs work well. Gluten-free breadcrumbs are also suitable.
- Teriyaki Sauce: Choose your favorite brand. You can also make a homemade version with soy sauce, brown sugar, ginger, and garlic.
- Garlic & Ginger: Fresh is always best, but you can use powdered versions in a pinch.
- Cornstarch: Essential for thickening the sauce. Arrowroot powder can be used as a substitute.
Ingredients
For the Meatballs:
- 1.5 lbs lean ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
For the Sauce:
- 1 cup teriyaki sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Optional Garnish:
- Sesame seeds
- Sliced green onions
How Much Time Will You Need?
- Total Time: 3 hours 15 minutes
- Prep Time: 15 minutes
- Cook Time: 3 hours (on high) or 6 hours (on low)
- Servings: 6
- Tools Needed: Large mixing bowl, slow cooker
Step-by-Step Instructions
1. Prepare the Meatball Mixture
In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated ginger, and black pepper. Mix gently until just combined; avoid overmixing.
2. Form the Meatballs
Roll the mixture into 1-inch meatballs. You should get about 30-35 meatballs. Place them carefully into your slow cooker.
3. Whisk Together the Sauce
In a separate bowl, whisk together the teriyaki sauce, brown sugar, rice vinegar, soy sauce, grated ginger, and minced garlic. Pour this mixture evenly over the meatballs in the slow cooker.
4. Cook the Meatballs
Cover your slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. The meatballs should be cooked through and tender.
5. Thicken the Sauce
Once the meatballs are cooked, stir the cornstarch slurry into the sauce in the slow cooker. Cook for another 15-20 minutes on high, or until the sauce thickens to your desired consistency. Serve hot, garnished with sesame seeds and green onions if you like.
Variation Ideas
- Add a pinch of red pepper flakes to the sauce for a little heat.
- Include finely diced water chestnuts or bell peppers in the meatball mixture for added texture.
- Serve over cauliflower rice for a lower-carb option.
- Pair with steamed broccoli or snap peas for a complete meal.
Storage Instructions
You can store leftover Slow Cooker Teriyaki Turkey Meatballs in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in the microwave or on the stovetop over low heat until heated through.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and cook them, then store them with the sauce. Reheat when you’re ready to serve.
What should I serve with these meatballs?
They are excellent with white rice, brown rice, noodles, or even a simple side salad.
Can I freeze cooked meatballs?
Absolutely! Freeze cooked meatballs and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
My sauce isn’t thickening. What should I do?
Ensure your cornstarch slurry is made with cold water. If it’s still thin, you can add another tablespoon of cornstarch mixed with cold water and cook for a bit longer.
Can I use frozen meatballs?
While this recipe uses fresh ground turkey, you can adapt it for pre-cooked frozen meatballs. Reduce the initial cooking time slightly and add the sauce earlier.
Is this recipe gluten-free?
It can be! Ensure you use gluten-free breadcrumbs and a gluten-free teriyaki sauce.
