Description
Tender meatballs simmered in savory-sweet non-alcoholic teriyaki glaze for 5 hours in a slow cooker. Juicy, flavorful, and hassle-free—perfect for family meals or leftovers.
Ingredients
1 lb (450g) ground beef (80%/20% fat mix)
1/2 cup bread crumbs (AP or panko, half wet)
1 cup non-alcoholic teriyaki sauce
1/4 cup beef broth (Halal or carton option)
1 medium onion (finely chopped, red or yellow)
1 large egg (optional for moisture)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dark brown sugar (for final glaze)
1 teaspoon cornstarch (for glossy finish)
Instructions
In a bowl, mix ground beef, bread crumbs, egg, finely chopped onion, garlic powder, salt, and pepper until just combined.
Scoop 1/4 cup portions; roll into balls. Set on parchment-lined baking sheet.
Add teriyaki sauce and beef broth to slow cooker. Arrange meatballs, ensuring they’re submerged.
Cover and cook on low for 5-6 hours until meat reaches 160°F (72°C).
After cooking, mix 1 tablespoon brown sugar with 1 teaspoon cornstarch. Sprinkle over meatballs. Let sit 10 minutes before serving.
Notes
Use room temperature ground beef for juicier results.
Half the sauce volume before adding if using water crystal bread crumbs.
Simmer teriyaki sauce with broth in the slow cooker first for deeper flavor.
Dissolve cornstarch in a small dish before adding to avoid clumps.
- Prep Time: 15
- Cook Time: 300
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 plate (4 meatballs)
- Calories: 580
- Sugar: 18g
- Sodium: 1400mg
- Fat: 34g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg