Slow Cooker Teriyaki Meatballs with Sticky Glaze

Whether you’re hosting for football season or need a high-protein, healthy weeknight dinner, these Crockpot Teriyaki Meatballs are a winner. Sweetened with honey and brightened with lime, they have a touch of heat from sriracha and are seasoned with garlic, ginger, and scallions. Sticky and savory, they’re excellent over rice, alongside roasted vegetables, or served on their own as a crowd-pleasing appetizer.

Made with ground turkey and naturally gluten-free and dairy-free when using coconut aminos, these meatballs are packed with protein and flavor. They deliver that takeout taste but are homemade and better for you—perfect for meal prep, weeknights, or game-day snacking.

Why You’ll Love These Crockpot Teriyaki Meatballs

This recipe is incredibly versatile. Prepare and serve the meatballs right away for a fast meal, or leave them on low in the slow cooker for hours while you prep other dishes or get work done. Using coconut aminos keeps the dish gluten-free, and the combination of garlic, ginger, and red bell pepper adds flavor along with antioxidants and anti-inflammatory benefits. Turkey provides a lean, satisfying protein for a nutritious, filling dish.

How to Serve & Enjoy

The sauce is perfectly balanced—sweet, sticky, and savory. Garnish with toasted sesame seeds and sliced scallions for crunch and brightness. Serve the meatballs over jasmine rice with steamed broccoli or broccolini for a complete meal, or offer them as a gluten-free, dairy-free appetizer with toothpicks for gatherings. Leftovers freeze well for up to three months, making these ideal for easy, protein-packed meals later on.

INGREDIENTS YOU’LL NEED:

For the Meatballs:

• 1 ½ pounds ground turkey (93/7)
• 2 large eggs, beaten
• ¼ cup minced yellow onion
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 2 scallions, 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
• 3 tablespoons honey
• 1 tablespoon sriracha (adjust to taste)
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon arrowroot starch (for slurry)

To Garnish:

• Toasted sesame seeds
• Sliced scallions

How To Make Slow Cooker Teriyaki Meatballs

For the Meatballs:

In a medium bowl, combine the ground turkey, beaten eggs, minced onion, garlic, grated ginger, scallions, sesame seeds, salt, coconut aminos, and breadcrumbs. Mix gently until just combined. Form the mixture into 2-tablespoon-sized meatballs using clean, slightly damp hands. Heat the avocado oil in a large, tall-sided skillet over medium-high heat. Working in batches if needed, place the meatballs in the hot pan and cook undisturbed for about 3 minutes to form a golden crust. Turn and sear all sides, about 10–12 minutes total, until evenly golden. Transfer the seared meatballs to a large slow cooker.

For the Teriyaki Sauce:

In a small bowl, whisk together the salt, coconut aminos, chicken stock, honey, sriracha, and 1 tablespoon of lime juice. In another small bowl, whisk the remaining 1 tablespoon lime juice with the arrowroot starch to make a slurry, then whisk the slurry into the coconut aminos mixture.

In the same skillet used for the meatballs, add the toasted sesame oil and heat. Sauté the garlic, ginger, and diced red bell pepper until slightly softened and fragrant, about 2 minutes. Pour in the coconut aminos mixture, increase the heat to medium-high, and bring to a light simmer. Whisk constantly for 1–2 minutes until the sauce reduces by about a third, becomes thick and sticky, and coats the back of a spoon. Pour the sauce over the meatballs in the slow cooker and toss to coat.

To Serve:

If serving immediately: Set the slow cooker to high and cover. Within about 30 minutes the sauce should begin to bubble; toss the meatballs and cook an additional 5 minutes. The meatballs should reach an internal temperature of at least 170°F. Garnish with sesame seeds and scallions and serve.

If serving later (4+ hours): Set the slow cooker to low and cover, stirring occasionally. About 30 minutes before serving, switch to high until the sauce bubbles. Garnish and serve.

These meatballs work well as an appetizer with toothpicks or as a main dish over rice with steamed vegetables.

To Store:

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge and reheat gently over medium-low heat, adding a splash of water or broth if the sauce needs loosening.

Recipe Substitutions & Questions

You can swap ground turkey for ground chicken or lean beef. Use regular soy sauce instead of coconut aminos if gluten is not a concern, or replace honey with maple syrup or agave for a vegan option. For breadcrumbs, almond flour or gluten-free oats work well. Adjust sriracha to make the sauce milder or spicier. Double the recipe if you have a large enough slow cooker, and increase cooking time slightly if needed to ensure everything heats through.

Other High-Protein Slow Cooker Recipes

• Crockpot Pot Roast
• Crockpot Beef Barbacoa
• Crockpot Chicken Bolognese
• Crockpot Chicken Tinga Tacos
• Creamy Crockpot Sesame Chicken

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