Whether you’re hosting for football season or looking for a high-protein, healthy weeknight dinner, these Crockpot Teriyaki Meatballs have you covered. Sweetened with honey, slightly spicy from sriracha, and seasoned with garlic, ginger, and scallions, they’re sticky, savory, and perfect over rice, with roasted veggies (like my Crispy, Buttery Broccolini), or on their own as a fan favorite game-day appetizer.
Made with ground turkey and naturally gluten-free and dairy-free, these meatballs are flavorful and packed with protein and nutrients to help fuel your day. Aka a simple way to enjoy a takeout favorite, but homemade and better-for-you.
Why You’ll Love These Crockpot Teriyaki Meatballs
One of my favorite things about this recipe is how versatile it is. These slow cooker teriyaki meatballs can be served immediately for a quick meal or left on low for hours while you prep other dishes or get some work done (looking at you, my work-from-home girlies!).
Using coconut aminos instead of traditional soy sauce keeps it gluten-free, while garlic, ginger, and red bell peppers add antioxidants and anti-inflammatory benefits. Plus, turkey is a lean protein source that makes these meatballs high-protein and satisfying – ideal for meal prep, weeknight dinners, and/or game-day snacking.
There’s really nothing you won’t love about these healthy crockpot meatballs. They’re easy to prep and give you that takeout taste, but homemade and better-for-you. A true win-win!
How to Serve & Enjoy
These crockpot teriyaki meatballs are perfectly sticky, sweet, and savory – the best balance of flavors. Garnish with sesame seeds and scallions for extra crunch and freshness, or serve them over cooked jasmine rice and steamed broccoli for a complete meal.
One of my go-to sides is my Crispy, Buttery Broccolini, which I highly recommend to pair with these delish little meatballs.
They also make a crowd-pleasing gluten-free, dairy-free appetizer when served with toothpicks. Whether you’re meal-prepping for the week or entertaining, this recipe is simple, flavorful, and guaranteed to impress.
You can also freeze leftovers for an easy, protein-packed meal anytime. Hope you love this one – let me know what you think in the comments below!
INGREDIENTS YOU’LL NEED:
For the Meatballs:
- Ground turkey (93/7)
- Eggs
- Yellow onion
- Garlic cloves (to mince)
- Freshly grated ginger
- Scallions
- Toasted sesame seeds
- Kosher salt
- Coconut aminos
- Gluten-free panko breadcrumbs
- Avocado oil
For the Teriyaki Sauce:
- Toasted sesame oil
- Garlic cloves (to mince)
- Freshly grated ginger
- Red bell pepper
- Kosher salt
- Coconut aminos
- Chicken bone broth or chicken stock (I like Kettle & Fire)
- Honey
- Sriracha
- Freshly squeezed lime juice
- Arrowroot starch
To Garnish:
- Toasted sesame seeds
- Scallions
HOW TO MAKE CROCKPOT TERIYAKI MEATBALLS
For the Meatballs:
In a medium mixing bowl, add the ground turkey, eggs, yellow onion, garlic, ginger, scallions, sesame seeds, salt, coconut aminos, and breadcrumbs. Using two forks, or clean hands, mix until just combined.
Begin to roll the meatballs into 2-tablespoon-sized balls using clean, damp hands. Place on a clean plate and repeat until all meatballs have been rolled.
In a large, tall-sided skillet, heat the avocado oil over medium-high heat.
Once hot, carefully place the meatballs in the pan, working in batches if needed. Cook the meatballs, undisturbed, for 3 minutes, or until a deep, golden crust forms.
Flip the meatballs and continue to sear for 2 to 3 minutes per side, until all sides of the meatballs are golden, about 10 to 12 minutes total. The meatballs do not have to be fully cooked through but they should be golden on all sides.
Remove from the heat and transfer the meatballs to a large crockpot.
For the Teriyaki Sauce:
In a small bowl, add the salt, coconut aminos, chicken stock, honey, sriracha, and one tablespoon of lime juice. Whisk to combine.
In a separate, small bowl, add the remaining 1 tablespoon of lime juice and the arrowroot, starch, and whisk to combine to make your slurry. Pour the slurry into the bowl with the coconut amino mixture and whisk to combine.
In the same skillet you cooked the meatballs in, add the sesame oil. Once hot, add in the garlic, ginger, and diced red bell pepper, stirring until slightly golden and fragrant, about 2 minutes.
Carefully pour in the coconut amino mixture and stir to combine. Increase the heat to medium-high.
Bring the sauce to a light simmer and begin to whisk. Cook, whisking constantly, for 1 to 2 minutes until the mixture has reduced by a third, is thick, sticky, and coats the back of a spoon.
Pour the sauce over the meatballs and toss to combine.
To Serve:
If serving immediately: Turn the crockpot to “high” and cover with the lid. Within 30 minutes, the meatballs and the sauce will begin to bubble. Once bubbling, toss the meatballs and cook for an additional 5 minutes. The meatballs should register at least 170 degrees in the middle. Garnish with toasted sesame seeds and scallions, serve immediately and enjoy!
If serving in 4+ hours: Turn the crockpot to “low,” and cover with the lid. Cook, stirring occasionally, for 4+ hours. 30 minutes prior to serving, turn the heat to “high,” and cook until the sauce begins to bubble. Garnish with toasted sesame seeds and scallions.
*Serving Note: These can be served as an app with toothpicks, or over cooked jasmine rice and alongside broccolini or broccoli for a full meal.
To Store:
Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
If freezing, keep the meatballs and sauce together, thaw overnight in the fridge, and reheat over medium-low heat until warmed through, adding a splash of water or broth if needed to loosen the sauce.
RECIPE SUBSTITUTIONS & QUESTIONS
We love these Crockpot Teriyaki Meatballs as is, but you can swap ground turkey for ground chicken or lean beef if preferred. Use regular soy sauce instead of coconut aminos if you don’t need it gluten-free, or swap honey for maple syrup or agave for a vegan-friendly option. For breadcrumbs, try almond flour or gluten-free oats to keep it gluten-free, and feel free to adjust the sriracha to make it milder or spicier.
Option to serve as an appetizer (just pop the meatballs onto toothpicks), or make it a full meal by serving over your preferred rice and/or with your favorite veggies.
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Can I use chicken stock instead of bone broth in these meatballs?
Yes! You can swap chicken stock for bone broth if that’s what you have on hand. Bone broth adds extra nutrients and richness, but regular chicken stock works just as well and keeps the sauce flavorful. If you want to dive a little deeper into bone broth vs. stock, check out these blog posts: Breaking Down The Differences Between Bone Broth, Stock & Broth and Health Benefits of Bone Broth (Plus, My Favorite Recipe).
Can I double this recipe for a crowd?
Definitely! Just make sure your crockpot is large enough to hold the extra meatballs and sauce. You may need to increase cooking time slightly on low to ensure everything is heated through.
Other High-Protein Crockpot Recipes:
- Crockpot Pot Roast
- Crockpot Beef Barbacoa
- Crockpot Chicken Bolognese
- Crockpot Chicken Tinga Tacos
- Creamy Crockpot Sesame Chicken
Crockpot Teriyaki Meatballs
Equipment
- Mixing bowls
- tall-sided skillet
- large crockpot
Ingredients
For the Meatballs:
- 1 ½ pounds ground turkey (93/7)
- 2 large pasture-raised eggs, beaten
- ¼ cup minced yellow onion
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 scallions, ends trimmed and thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 ¼ teaspoons kosher salt
- 2 tablespoons coconut aminos
- ½ cup gluten-free panko breadcrumbs
- 1 tablespoon avocado oil
For the Teriyaki Sauce:
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, seeded and diced
- ½ teaspoon kosher salt
- ⅔ cup coconut aminos
- ½ cup chicken bone broth or chicken stock, (I like Kettle & Fire)
- 3 tablespoons honey
- 1 tablespoon sriracha
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon arrowroot starch
To Garnish:
- 1 tablespoon toasted sesame seeds
- 2 scallions, green parts only, thinly sliced
Instructions
For the Meatballs:
- In a medium mixing bowl, add the ground turkey, eggs, yellow onion, garlic, ginger, scallions, sesame seeds, salt, coconut aminos, and breadcrumbs. Using two forks, or clean hands, mix until just combined.
- Begin to roll the meatballs into 2-tablespoon-sized balls using clean, damp hands. Place on a clean plate and repeat until all meatballs have been rolled.
- In a large, tall-sided skillet, heat the avocado oil over medium-high heat.
- Once hot, carefully place the meatballs in the pan, working in batches if needed. Cook the meatballs, undisturbed, for 3 minutes, or until a deep, golden crust forms.
- Flip the meatballs and continue to sear for 2 to 3 minutes per side, until all sides of the meatballs are golden, about 10 to 12 minutes total. The meatballs do not have to be fully cooked through but they should be golden on all sides.
- Remove from the heat and transfer the meatballs to a large crockpot.
For the Teriyaki Sauce:
- In a small bowl, add the salt, coconut aminos, chicken stock, honey, sriracha, and one tablespoon of lime juice. Whisk to combine.
- In a separate, small bowl, add the remaining 1 tablespoon of lime juice and the arrowroot, starch, and whisk to combine to make your slurry. Pour the slurry into the bowl with the coconut amino mixture and whisk to combine.
- In the same skillet you cooked the meatballs in, add the sesame oil. Once hot, add in the garlic, ginger, and diced red bell pepper, stirring until slightly golden and fragrant, about 2 minutes.
- Carefully pour in the coconut amino mixture and stir to combine. Increase the heat to medium-high.
- Bring the sauce to a light simmer and begin to whisk. Cook, whisking constantly, for 1 to 2 minutes until the mixture has reduced by a third, is thick, sticky, and coats the back of a spoon.
- Pour the sauce over the meatballs and toss to combine.
To Serve:
- If serving immediately: Turn the crockpot to “high” and cover with the lid. Within 30 minutes, the meatballs and the sauce will begin to bubble. Once bubbling, toss the meatballs and cook for an additional 5 minutes. The meatballs should register at least 170 degrees in the middle. Garnish with toasted sesame seeds and scallions, serve immediately and enjoy!
- If serving in 4+ hours: Turn the crockpot to “low,” and cover with the lid. Cook, stirring occasionally, for 4+ hours. 30 minutes prior to serving, turn the heat to “high,” and cook until the sauce begins to bubble. Garnish with toasted sesame seeds and scallions.
- Serving Note: These can be served as an app with toothpicks, or over cooked jasmine rice and alongside broccolini or broccoli for a full meal.
To Store:
- Store leftovers in an airtight container in therefrigerator for up to 4 days, or in the freezer for up to 3 months.
- If freezing, keep the meatballs and sauce together, thaw overnight in the fridge, and reheat over medium-low heat until warmed through, adding a splash of water or broth if needed to loosen the sauce.
