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Crockpot Teriyaki Meatballs on a plate
Andrew Fowler

Crockpot Teriyaki Meatballs

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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground pork
  • 1/2 cup plain panko breadcrumbs
  • 1 large egg
  • 2 tbsp water for meatball mixture
  • 2 scallions finely sliced
  • 1 tbsp finely grated fresh ginger divided
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup mirin
  • 1 tbsp packed brown sugar
  • 2 garlic cloves finely grated
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 2 3/4 cups water for rice
  • 2 cups small broccoli florets
  • 1 tsp toasted sesame seeds

Method
 

  1. Gently mix pork, panko, egg, mixture water, scallions, half the ginger, salt, and pepper. Shape 24 equal meatballs; refrigerate while heating sauce.
  2. Simmer broth, soy sauce, mirin, brown sugar, garlic, and remaining ginger in a saucepan. Pour into a 4-quart slow cooker on HIGH; immediately lower raw meatballs into hot sauce with a spoon, gently arranging in no more than 2 layers.
  3. Cover; cook on HIGH about 3 hours until largest meatballs reach 160°F. Do not stir for first 2 hours so they set.
  4. Whisk cornstarch with slurry water; gently fold into sauce. Cover; cook on HIGH 15 to 20 minutes until glossy and thickened.
  5. During final half hour, boil rice and rice water in a saucepan. Cover; cook on low 13 minutes. Quickly add broccoli on top; cover 5 minutes more. Rest off heat 10 minutes; fluff gently.
  6. Divide broccoli rice among 6 bowls; add 4 meatballs and sauce to each. Divide measured sesame seeds over meatballs.