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Crockpot Teriyaki Meatballs

*Note: Cook Time ranges from 45 minutes to 4 hours, depending on preferred preparation method (which also effects Total Time).
These healthy crockpot teriyaki meatballs are high-protein, sweet, and savory—perfect for a nutritious weeknight dinner or football season appetizer. Easy, flavorful, and family-approved!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12 as an app, 6 as a meal
Author Rachael DeVaux

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.