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Teriyaki Turkey Meatballs with Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp chopped green onions
  • 1 tsp minced garlic
  • 1 cup teriyaki sauce
  • 2 cups cooked rice
  • 1 tbsp sesame seeds
  • 2 tbsp chopped green onions (for garnish)

Instructions
 

  • Combine the ground turkey, panko breadcrumbs, egg, green onions, and garlic in a mixing bowl. Mix gently until just combined.
  • Shape the mixture into 16 meatballs of equal size and place them in the slow cooker.
  • Pour the teriyaki sauce evenly over the meatballs.
  • Cover and cook on low for 5 hours until the meatballs reach an internal temperature of 165°F.
  • Spoon the meatballs and sauce over the cooked rice. Sprinkle with sesame seeds and the remaining green onions before serving.

Notes

Prepare the meatballs the night before and refrigerate them in the slow cooker insert so you can start cooking early on the day of the event. Add a tablespoon of water if the sauce reduces too much during the long cook time. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups