Slow Cooker Teriyaki Meatballs

By cserumga

Ingredients

• Meatballs
• 1 pound lean ground turkey
• 2 green onions, thinly sliced
• 1/4 cup panko breadcrumbs
• 1 egg
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon fresh ginger, grated
• 1 clove of garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: sesame seeds for topping
• Teriyaki Sauce
• 1/3 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup pineapple juice
• 2 tablespoons hoisin sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons honey
• 1 clove of garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons cornstarch

Preparation

Step 1

Preheat oven to 400 degrees, line a baking sheet with foil and spray it with cooking spray.

In large bowl, whisk together all of the meatball ingredients except the ground turkey. Add in the turkey and mix together with a fork or hands until everything is combined.

Using a cookie scoop or tablespoon, scoop out equal portions of the meatball mixture and form into balls. Place the meatballs onto the prepared baking sheet and bake for 10 minutes.

In the meantime, whisk together all of the ingredients in the teriyaki sauce in a medium-sized bowl.

Remove the meatballs from the oven and place them in a slow cooker sprayed with cooking spray.

Pour in the teriyaki sauce and toss everything together.

Set the slow cooker to low, cover and cook the meatballs for 2 to 3 hours.

Give the meatballs a stir a couple times during the cooking process to ensure all are coated in teriyaki sauce