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Crockpot Teriyaki Meatballs with Broccoli

Close-up of glossy Crockpot Teriyaki Meatballs with bright green steamed broccoli florets in a white bowl.
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Make easy teriyaki meatballs and broccoli in your slow cooker for a simple weeknight dinner.

Ingredients

Scale
  • 1 (24 ounce) bag frozen pre-cooked meatballs
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)
  • 1 (12 ounce) bag frozen broccoli florets

Instructions

  1. Place the frozen meatballs into the slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, 1/2 cup water, rice vinegar, ginger, and garlic. Pour this mixture over the meatballs.
  3. Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours.
  4. About 30 minutes before serving, mix the cornstarch and 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.
  5. Add the frozen broccoli florets to the slow cooker. Stir gently to coat.
  6. Continue cooking on high for the remaining 30 minutes, or until the sauce has thickened and the broccoli is tender-crisp.
  7. Serve hot, typically over rice or noodles.

Notes

  • For a homemade sauce flavor, use store-bought teriyaki sauce instead of the soy sauce, brown sugar, vinegar, ginger, and garlic mixture, using about 2 cups of prepared sauce.
  • If you prefer softer broccoli, add it 1 hour before the end of the cooking time.
  • You can substitute turkey or chicken meatballs for beef meatballs.

Nutrition

Find it online: https://sundayflavor.com/crockpot-teriyaki-meatballs-with-broccoli/