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Slow Cooker Teriyaki Turkey Meatballs

Name: Slow Cooker Teriyaki Turkey Meatballs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian
Ingredients: 1 lb ground turkey; 1/2 cup breadcrumbs; 1/4 cup green onions, chopped; 1 egg; 2 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 1 tablespoon cornstarch; 1 tablespoon water; Salt and pepper to taste

Warm, approachable, and utterly simple, these Slow Cooker Teriyaki Turkey Meatballs turn weeknight dinner into something you actually look forward to. They braise slowly in a glossy honey-soy sauce that keeps the turkey moist and flavorful, making them perfect over rice or passed around at a party. If you’re curious about other comforting slow-cooker meatball recipes, this one shares a similar easy, hands-off vibe as this slow-cooker Salisbury steak meatballs recipe that’s great for busy nights.

Why make this recipe

Quick, hands-off prep — mix, shape, and let the slow cooker do the work.
Lean protein made flavorful — ground turkey stays tender in the teriyaki glaze.
Versatile — serve as a main over rice, tossed with noodles, or as a party appetizer.

Step-by-Step Guide to Making Slow Cooker Teriyaki Turkey Meatballs

Ingredients

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup green onions, chopped
1 egg
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste

Directions

In a large bowl, combine the ground turkey, breadcrumbs, chopped green onions, egg, minced garlic, salt, and pepper. Mix gently until everything is evenly distributed — avoid overworking the meat so the meatballs stay tender.
Shape the mixture into meatballs. Aim for golf-ball size for even cooking and easy serving. If you prefer smaller appetizer bites, make them slightly smaller; adjust cooking time if you do.
Place the meatballs in the slow cooker in a single layer if possible. They can overlap slightly; they’ll steam and braise as they cook.
In a separate bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water until smooth. This will be your teriyaki glaze; cornstarch helps thicken it as it simmers.
Pour the sauce mixture evenly over the meatballs in the slow cooker, making sure as many meatballs as possible have some sauce contact. The sauce won’t fully cover them — that’s fine; it’ll circulate and reduce as it cooks.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the meatballs are cooked through (internal temperature 165°F/74°C) and the sauce is glossy and slightly thickened. If the sauce needs thickening at the end, whisk an additional teaspoon of cornstarch with cold water and stir into the sauce, then cook on high for 10–15 minutes.
Serve warm over steamed rice, noodles, or toothpicked for an appetizer. Garnish with extra chopped green onions or sesame seeds if desired.

What’s happening at each stage (tips while you cook)

Mixing: Combine the ingredients gently. Over-mixing packs the turkey and can produce dense meatballs.
Shaping: Keep meatballs uniform in size to ensure even cooking. A small cookie scoop can help.
Sauce: The cornstarch slurry is key to a saucy glaze; add more to thicken at the end, or reduce the sauce on high with the lid slightly ajar for 20–30 minutes for a more concentrated flavor.
Finishing: If you want a slightly browned exterior, transfer cooked meatballs to a hot skillet or broiler for a quick sear for 1–2 minutes per side.

Why this teriyaki turkey meatball method works
Slow cooking allows the lean turkey to braise in the sauce, absorbing flavor while staying moist. The honey balances the soy and rice vinegar for a classic sweet-savory teriyaki profile, and the cornstarch gives the sauce that glossy cling everyone loves.

Best Way to Store Slow Cooker Teriyaki Turkey Meatballs

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Transfer meatballs and sauce to a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
Reheating note: Reheat gently over low heat on the stovetop or in the microwave until warmed through (165°F/74°C), or bake in a 325°F oven covered with foil for 15–20 minutes for even reheating.

Serving Ideas for Slow Cooker Teriyaki Turkey Meatballs

Classic Bowl: Spoon steamed jasmine rice into bowls, top with meatballs and extra sauce, and finish with sliced scallions and sesame seeds.
Noodle Toss: Toss cooked udon or soba noodles in a little sesame oil, then top with meatballs and sauce; add steamed broccoli or snap peas.
Appetizer Platter: Keep meatballs warm in a chafing dish or slow cooker on warm, and serve with toothpicks and small bowls of extra sauce for dipping.
Lettuce Wraps: Spoon a meatball (or chopped meatball) into butter lettuce leaves with shredded carrots and thin cucumber slices for a lighter bite.

Tips to make Slow Cooker Teriyaki Turkey Meatballs (Q&A style)
Q: How do I keep the meatballs moist?
A: Use a gentle hand when mixing and include a binder (egg + breadcrumbs) — the sauce braises them slowly, which helps retain moisture. If you’re concerned, add a tablespoon of olive oil or a couple of tablespoons of grated onion for extra juiciness.

Q: Do I need to brown the meatballs before slow cooking?
A: Not necessary — the slow cooker will fully cook them and the sauce will flavor them. Browning adds extra caramelized flavor and a firmer crust, so do it if you want a deeper flavor, but it’s purely optional.

Q: Can I make the sauce thicker?
A: Yes. Stir an additional teaspoon of cornstarch into cold water and add to the slow cooker near the end, cooking on high for 10–15 minutes, or transfer to a saucepan and simmer until reduced.

Variations

Swap the sweetener: If you prefer a less-sweet sauce, substitute half the honey with brown sugar, maple syrup, or a tablespoon of molasses for depth.
Gluten-free option: Use gluten-free breadcrumbs and tamari or gluten-free soy sauce; verify the rice vinegar is gluten-free if sensitive.

Troubleshooting and small adjustments

If the sauce is too salty: Add a splash of water and a teaspoon of honey to balance, or add a peeled, halved potato to the cooker for the last hour to absorb excess salt (discard potato before serving).
If meatballs fall apart: Your binder may be insufficient — make sure to include the egg and breadcrumbs, and chill the shaped meatballs briefly before cooking to help them hold form.

Make-Ahead and Prep Notes

Mix the meatball mixture, shape, and freeze raw meatballs on a parchment-lined tray. Once frozen, store in a freezer bag; add a few extra minutes to cooking time if cooking from frozen, or thaw overnight before placing in the slow cooker.
Prepare the sauce ahead and store in the fridge; pour over meatballs right before cooking. This makes morning prep super fast.

Nutrition and portioning guidance

These meatballs are a leaner alternative to beef or pork, so they’re naturally lower in saturated fat. Serving size depends on appetite — plan on 3–5 meatballs per person for mains over rice, or 1–2 per person as appetizers. Add a green vegetable or salad to round out the meal.

Frequently Asked Questions (mix of styles)

Q: Can I use ground chicken or pork instead of turkey?
A: Yes. Ground chicken will behave similarly to turkey. Ground pork will be richer and may require less binder (breadcrumbs) because of higher fat content.

Q: How do I know when the meatballs are done?
A: Use an instant-read thermometer; the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, a meatball cut in the center should be uniformly colored with no raw pink.

Q: Can I make this on the stovetop instead of a slow cooker?
A: Absolutely — form meatballs, brown them in batches in a skillet, then simmer covered in the teriyaki sauce for 15–20 minutes until cooked through and sauce is thickened.

What to serve alongside

Quick pickled cucumbers, steamed bok choy, or a simple Asian slaw add brightness and contrast to the sweet glaze.
For heartier dinners, steamed rice, fried rice, or stir-fried vegetables turn this into a complete meal.

Kitchen tools that help

Slow cooker or crockpot (3–6 quart)
Instant-read thermometer for perfect doneness
Small mesh strainer or whisk for smooth sauce
Cookie scoop for uniform meatball sizing

Final texture and flavor notes

The sauce should finish glossy and cling to the meatballs without being syrupy. The meatballs themselves should be tender and break apart easily with a fork. If you want more chew or bite, brown them briefly before adding the sauce.

Variations in serving format (two quick ideas)

Party-Style: Serve smaller meatballs with cocktail picks and place the slow cooker on warm to keep them ready for guests.
Family Bowl: Make large portions of steamed rice, set out toppings (scallions, sesame seeds, sriracha mayo), and let everyone build their own bowls.

FAQs (alternative styles)

Q: Can I reduce the sugar? A: Yes; cut the honey to 2 tablespoons if you prefer less sweetness and compensate with an extra tablespoon of rice vinegar for balance.
How long will leftovers keep? Leftovers stay good for 3–4 days refrigerated; freeze for up to 3 months.
Q: Is this kid-friendly? A: Very — the sweet-savory teriyaki flavor tends to be popular with kids; reduce the green onions if serving to very young children.

Conclusion

These Slow Cooker Teriyaki Turkey Meatballs are a smart, hands-off way to get a flavorful weeknight meal on the table with minimal fuss. For another take on slow-cooker meatballs that leans into comfort flavors and easy prep, see Slow Cooker Turkey Teriyaki Meatballs – Fed & Fit. If you want a slightly different teriyaki meatball approach with useful tips and alternate serving ideas, check out Slow Cooker Teriyaki Meatballs – Recipe Runner.