Description
Tender meatballs bubble away in a sweet-and-salty sauce, releasing garlicky aroma and warming ginger notes. The sauce thickens to a glossy coat, perfect for ladling over rice or noodles.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons rice vinegar
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- In a large bowl combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently and form into 1½-inch meatballs.
- In a bowl whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and water to make the teriyaki sauce.
- Place the meatballs in the slow cooker and pour the teriyaki sauce over them, stirring gently to coat.
- Cover and cook on low for 4 hours or on high for 2 hours, stirring once halfway through.
- About 15 minutes before serving, mix cornstarch with 2 tablespoons water to form a slurry, then stir into the cooker to thicken the sauce.
- Serve meatballs hot, spooning extra sauce over rice or noodles.
Notes
- For deeper flavor, brown meatballs in a skillet before adding to the slow cooker.
- You can swap ground beef for ground pork or turkey if preferred.
- Adjust sweetness and saltiness by varying honey or soy sauce amounts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.