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Crock Pot Teriyaki Meatballs

Monday, August 31, 2015 7:33
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It’s no secret that I’ve been on the hunt for easy weeknight dinners.  Stuff that can be fixed in 30 minutes or less or crock pot stuff I can toss on when I come home at lunch.  I’ve got a zillion crock pot recipes for winter, but summer…I’m a little short on options.  Since I’ve kind of obsessed with batch cooking and freezing meatballs this summer, I decided to make an Asian style variation–the kind of thing that would suit for a party (in which case, you’d probably double or triple this recipe because as soon as you put something on a toothpick, it’s gonna disappear) or go nicely alongside some stir fried veggies and brown rice for supper.
 
Ingredients:
  • 3/4 cups cold water
  • 1.5 Tablespoons corn starch
  • 1/2 cup coconut palm sugar
  • 2 Tbsp raw honey
  • 1/4 cup tamari or gluten free soy sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 1 pound frozen meatballs (I used my homemade turkey meatballs)
Directions:
  1. Combine the first 7 ingredients.
  2. Pour over frozen meatballs in a 3 quart slow cooker.
  3. Cook on low for 4-5 hours, stirring at least once midway.
  4. Crank it back up to high for the last 30 minutes, as this will thicken the sauce.
  5. Serve with your choice of rice and stir fried veggies.  Or stick them on toothpicks for a party appetizer!

 

 

Crock Pot Teriyaki Meatballs
It’s no secret that I’ve been on the hunt for easy weeknight dinners. Stuff that can be fixed in 30 minutes or less or crock pot stuff I can toss on when I come home at lunch. I’ve got a zillion crock pot recipes for winter, but summer…I’m a little short on options. Since I’ve kind of obsessed with batch cooking and freezing meatballs this summer, I decided to make an Asian style variation–the kind of thing that would suit for a party (in which case, you’d probably double or triple this recipe because as soon as you put something on a toothpick, it’s gonna disappear) or go nicely alongside some stir fried veggies and brown rice for supper.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free

Ingredients
  • ¾ cups cold water
  • 1.5 Tablespoons corn starch
  • ½ cup coconut palm sugar
  • 2 Tbsp raw honey
  • ¼ cup tamari or gluten free soy sauce
  • ½ teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 1 pound frozen meatballs (I used my
  • homemade turkey meatballs
  • )
Instructions
  1. Combine the first 7 ingredients.
  2. Pour over frozen meatballs in a 3 quart slow cooker.
  3. Cook on low for 4-5 hours, stirring at least once midway.
  4. Crank it back up to high for the last 30 minutes, as this will thicken the sauce.
  5. Serve with your choice of rice and stir fried veggies. Or stick them on toothpicks for a party appetizer!
3.3.3077

Original article: Crock Pot Teriyaki Meatballs

©2015 Kait Nolan’s Pots and Plots. All Rights Reserved.

The post Crock Pot Teriyaki Meatballs appeared first on Kait Nolan’s Pots and Plots.

This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.


Source: http://kaitnolan.com/2015/08/31/crock-pot-teriyaki-meatballs/


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