Ingredients:

  • 5 lbs Lean Ground Beef (or Pork/Beef Mix)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly whisked
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Salt (Kosher recommended)
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Low-Sodium Soy Sauce
  • 1/2 cup Water
  • 1/3 cup Packed Brown Sugar (Dark or Light)
  • 2 tablespoons Rice Vinegar (not seasoned)
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 cloves Fresh Garlic, minced
  • 1 teaspoon Sesame Oil
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Cold Water
  • 2 tablespoons Cornstarch (Cornflour)
  • 1 tablespoon Toasted Sesame Seeds, for garnish
  • 2-3 Spring Onions (Scallions), thinly sliced, for garnish

Instructions:

  1. Combine Meatball Ingredients: In a large bowl, gently combine the ground meat, panko breadcrumbs, egg, garlic powder, ground ginger, salt, and pepper. Avoid overmixing.
  2. Shape the Meatballs: Roll the mixture into balls approximately 1.5 inches (4 cm) in diameter. You should yield about 24-30 meatballs.
  3. Optional Browning: For deeper flavour and better texture, quickly sear the meatballs in a hot frying pan with a little oil until browned on all sides (about 3 minutes total). Drain excess fat. (Alternatively, place raw meatballs directly in the slow cooker.)
  4. Whisk the Sauce: In a separate bowl, whisk together all the Teriyaki Sauce ingredients (soy sauce, water, brown sugar, rice vinegar, fresh ginger, garlic, sesame oil, and pepper).
  5. Load the Slow Cooker: Arrange the browned (or raw) meatballs evenly in the bottom of the slow cooker insert.
  6. Pour and Cook: Pour the teriyaki sauce evenly over the meatballs, ensuring they are mostly submerged.
  7. Set the Cooker: Cover the slow cooker. Cook on LOW for 5 hours or on HIGH for 3 hours, or until the meatballs are cooked through and tender (internal temperature 165°F / 74°C).
  8. Prepare the Slurry: About 10 minutes before the end of the cooking time, whisk together the cold water and cornstarch in a small bowl until completely smooth.
  9. Thicken the Sauce: Switch the slow cooker setting to HIGH (if not already there). Pour the cornstarch slurry slowly into the sauce in the slow cooker, stirring constantly for 1-2 minutes.
  10. Glaze: Replace the lid and let the sauce cook for another 5–10 minutes, stirring occasionally, until the sauce has thickened significantly and coats the back of a spoon with a lovely, sticky glaze.
  11. Serve and Garnish: Transfer the meatballs and sauce to a serving dish. Garnish generously with toasted sesame seeds and sliced spring onions (scallions).