Ingredients
Scale
- 2 pounds fully cooked meatballs
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons chopped green onions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Whisk together soy sauce, brown sugar, garlic, ginger, honey, and rice vinegar in a medium bowl to make the teriyaki sauce base.
- Place fully cooked meatballs in the slow cooker in an even layer.
- Pour sauce over the meatballs and gently stir to coat.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- In the last 15–20 minutes, mix cornstarch and water to form a slurry. Stir into the slow cooker to thicken the sauce.
- Leave lid slightly ajar and cook until sauce thickens.
- Garnish with green onions and sesame seeds before serving. Serve over rice, noodles, or vegetables.
Notes
- Taste sauce before cooking to adjust sweetness or acidity.
- Use fully cooked meatballs to prevent them from falling apart.
- Add vegetables like bell peppers or snap peas during the last hour of cooking if desired.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 65 mg