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Crockpot Teriyaki Meatballs

*Note: Cook time ranges from 45 minutes to 4 hours depending on your preferred preparation method.
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 appetizer, 8 as a meal
Author Rachael DeVaux

Equipment

  • Mixing bowls
  • tall-sided skillet
  • large crockpot

Ingredients

For the Meatballs:

  • 2 pounds ground turkey or ground chicken (93/7)
  • 2 large pasture-raised eggs beaten
  • ⅓ cup minced yellow onion
  • 4 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 3 scallions ends trimmed and thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1½ teaspoons kosher salt
  • 2 tablespoons coconut aminos
  • ⅔ 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 sea salt
  • ½ cup coconut aminos
  • ½ cup chicken bone broth or chicken stock (I like Kettle & Fire)
  • 2 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 large mixing bowl, combine the turkey, eggs, onion, garlic, ginger, scallions, sesame seeds, sea salt, coconut aminos, and panko. Mix until just combined, being careful not to overwork the meat.
  • Form the mixture into evenly sized meatballs.
  • In a large, tall-sided skillet, heat the avocado oil over medium-high heat.
  • Heat the avocado oil in a large, tall-sided skillet over medium-high heat. Working in batches if needed, sear the meatballs until browned on the outside. They do not need to be cooked through at this point. Transfer to the crockpot.

For the Teriyaki Sauce:

  • In the same skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for about 30 seconds, until fragrant. Add the red bell pepper and sea salt and cook for another 2–3 minutes.
  • Add the coconut aminos, chicken bone broth, honey, sriracha, and lime juice. Whisk to combine and bring to a gentle simmer.
  • In a small bowl, whisk the arrowroot starch with a splash of cool water to make a slurry. Whisk it into the sauce and cook briefly until the sauce begins to thicken.
  • Pour the teriyaki sauce and peppers over the meatballs in the crockpot. Gently toss to coat.
  • Cover and cook on HIGH until the meatballs are cooked through, about 45 minutes–1 hour, or on LOW for 3–4 hours. Gently toss the meatballs in the sauce before serving. Garnish with toasted sesame seeds and sliced scallions.

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.