Make the teriyaki sauce: In a bowl, whisk 1/2 cup low-sodium soy sauce, 1/3 cup honey (or brown sugar), 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1/4 cup pineapple juice if using. In a separate small cup, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set both aside.

Mix the meatballs: In a large bowl, combine 1 1/2 pounds ground turkey, 1/2 cup breadcrumbs, 1 egg, 2 tablespoons sliced green onions, 1 minced garlic clove, 1/2 teaspoon grated ginger, 1 teaspoon soy sauce, a drizzle of sesame oil, and a pinch of black pepper. Gently mix until just combined. Don’t overwork the meat.

Shape: Roll the mixture into 1 to 1 1/4-inch balls. You should get around 22–26 meatballs. Lightly oil your hands to prevent sticking.

Optional browning step: For deeper flavor, heat a splash of oil in a skillet and brown meatballs on two sides for 2–3 minutes. They don’t need to cook through—just color. This step is optional but adds texture.

Load the slow cooker: Whisk the cornstarch slurry into the teriyaki sauce and pour half into the bottom of the crockpot. Nestle in the meatballs in a single layer as much as possible, then pour the remaining sauce over the top.

Cook: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the meatballs reach an internal temperature of 165°F (74°C) and the sauce has thickened and turned glossy.

Finish and garnish: Give everything a gentle stir. If the sauce seems too thick, add a splash of water. If too thin, stir in another small cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) and cook 10–15 minutes more. Top with sesame seeds and extra green onions.

Serve: Spoon over hot rice or noodles, and add steamed broccoli or snap peas on the side. Drizzle with extra sauce from the crockpot.