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These Turkey Teriyaki Meatballs are gluten free and Paleo, come together quickly
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4.94 — Votes 15 votes

Slow Cooker Turkey Teriyaki Meatballs

These turkey teriyaki meatballs are slow-cooked to tender perfection and covered in a deliciously sweet and sticky sauce!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: Asian
Servings: 8 -10
Author: Cassy

Ingredients

For the Meatballs:

  • 2 pounds ground turkey
  • 1/2 cup panko breadcrumbs, or almond flour
  • 1 inch ginger peeled and grated
  • 3 cloves garlic finely minced
  • 1/2 bunch green onion thinly sliced, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ghee
  • 1/2 teaspoon white sesame seeds

For the Sauce:

  • 1 cup coconut aminos*
  • 2 tablespoons cornstarch or arrowroot starch
  • 1/4 cup honey omit for Whole 30
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon red pepper flakes

Instructions

  • In a large bowl, combine turkey, breadcrumbs, ginger, garlic, half of the green onions, salt, and pepper.
  • Form the ground turkey mixture into 2-inch balls.
  • Optional browning step: In a large skillet or saute pan (or the base of your stovetop-friendly slow cooker), melt the ghee. Fry the meatballs for 2-3 minutes per side until browned, then transfer to slow cooker.
  • In a medium-sized bowl, whisk together all ingredients for the sauce. Pour onto the meatballs.
  • Cook in slow cooker on high heat for 2-3 hours or on low for 4-5 hours.
  • Garnish with sesame seeds and the remaining green onion.
  • Serve alongside cauliflower rice or simple white rice (basmati is my favorite).

Notes

Instant Pot Version:
  1. Form your meatballs according to steps 1-2.
  2. Now place your ghee into the Instant Pot bowl and press the Saute button. Place your meatballs gently in the hot ghee and saute them on all sides until they begin to brown. Shift them regularly or they may stick.
  3. In a medium-sized bowl, whisk together all ingredients for sauce. Pour onto the meatballs and then secure the lid and manually set the time to cook for 5 minutes.
  4. Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so. Use a slotted spoon or skimmer to remove the meatballs and set them aside.
  5. Serve as stated above!
Coconut Aminos Replacement
If you don't have coconut aminos on hand, you can replace it with 1/4 cup of soy sauce or gluten-free tamari and 3/4 cup of water. Omit the fish sauce so the sauce isn't too salty!

Nutrition

Calories: 326kcal | Carbohydrates: 22.3g | Protein: 23.5g | Fat: 14.1g | Saturated Fat: 4.3g | Cholesterol: 85.9mg | Sodium: 841.8mg | Fiber: 0.4g | Sugar: 9g