Crock Pot Teriyaki Meatballs
Recipe type: Main
Cuisine: Gluten and Dairy Free
It's no secret that I've been on the hunt for easy weeknight dinners. Stuff that can be fixed in 30 minutes or less or crock pot stuff I can toss on when I come home at lunch. I've got a zillion crock pot recipes for winter, but summer...I'm a little short on options. Since I've kind of obsessed with batch cooking and freezing meatballs this summer, I decided to make an Asian style variation--the kind of thing that would suit for a party (in which case, you'd probably double or triple this recipe because as soon as you put something on a toothpick, it's gonna disappear) or go nicely alongside some stir fried veggies and brown rice for supper.
  • ¾ cups cold water
  • 1.5 Tablespoons corn starch
  • ½ cup coconut palm sugar
  • 2 Tbsp raw honey
  • ¼ cup tamari or gluten free soy sauce
  • ½ teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 1 pound frozen meatballs (I used my
  • homemade turkey meatballs
  • )
  1. Combine the first 7 ingredients.
  2. Pour over frozen meatballs in a 3 quart slow cooker.
  3. Cook on low for 4-5 hours, stirring at least once midway.
  4. Crank it back up to high for the last 30 minutes, as this will thicken the sauce.
  5. Serve with your choice of rice and stir fried veggies. Or stick them on toothpicks for a party appetizer!
Recipe by Kait Nolan at