Why You’ll Love These Slow Cooker Teriyaki Meatballs
When you’re looking for a crowd-pleasing appetizer or main dish that practically makes itself, these Slow Cooker Teriyaki Meatballs are about to become your new go-to recipe.
I can’t get enough of how the sweet and savory teriyaki sauce infuses every bite while your slow cooker does all the work.
What’s not to love about tossing frozen meatballs into the pot, pouring over that irresistible mixture of pineapple juice and soy sauce, and walking away?
The best part? They’re incredibly versatile.
Serve them over rice for dinner, with toothpicks for a party app, or tucked into slider buns for game day.
What Ingredients are in Slow Cooker Teriyaki Meatballs?
These slow cooker teriyaki meatballs come together with a handful of pantry staples and frozen meatballs, making them perfect for those nights when you want something delicious without a ton of prep work.
The sauce is where the magic happens—a perfect blend of sweet, savory, and tangy flavors that transform ordinary meatballs into something extraordinary. Let me show you exactly what you’ll need to make this happen.
- 2 pounds frozen fully-cooked beef meatballs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch + 2 tablespoons water for slurry
- 2 tablespoons honey (optional, for extra sweetness)
- Sesame seeds and chopped green onions for garnish
When shopping for this recipe, I always recommend using low-sodium soy sauce to keep the saltiness in check—you can always add more later, but you can’t take it away!
And while fresh ginger adds an incredible zing, don’t worry if you only have ground ginger in your spice cabinet.
As for the meatballs themselves, any brand of frozen fully-cooked beef meatballs will work beautifully, though you could certainly substitute turkey or chicken meatballs if you prefer something lighter.
How to Make These Slow Cooker Teriyaki Meatballs
Making these teriyaki meatballs couldn’t be easier—it’s practically a dump-and-go recipe that does all the work while you’re off living your life.
Start by whisking together your sauce base in a medium bowl. You’ll combine 1 cup of pineapple juice (the secret ingredient that gives these meatballs their tropical flair), ½ cup of low-sodium soy sauce, ⅓ cup packed brown sugar, 3 minced garlic cloves, 1 tablespoon of freshly grated ginger (or 1 teaspoon ground if that’s what you’ve got), and 2 tablespoons of rice vinegar.
If you’re craving extra sweetness, go ahead and add those 2 tablespoons of honey—who am I to stand between you and your sweet tooth?
Next, place your 2 pounds of frozen fully-cooked beef meatballs directly into the slow cooker—no need to thaw them first! Pour that glossy sauce mixture you just made evenly over the top and give everything a good stir to guarantee those meatballs get a nice coating.
Now, put the lid on and let the slow cooker work its magic. If you’re in a bit of a rush, cook on high for 2-3 hours; if you’ve got more time (or want to start this before heading to work), cook on low for 4-5 hours. Remember to stir halfway through cooking time so all the meatballs get their fair share of that delicious sauce.
About 30 minutes before you’re ready to serve, it’s time for the finishing touch that transforms this dish from good to restaurant-quality.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. This little mixture works like culinary magic—pour it into the slow cooker and stir well, and watch as your sauce transforms from thin and watery to gloriously thick and glossy, clinging to each meatball like it was meant to be there.
Once you serve these up, don’t forget to sprinkle with sesame seeds and chopped green onions for that picture-perfect presentation and extra flavor dimension. Could dinner possibly get any easier or more delicious?
Slow Cooker Teriyaki Meatballs Substitutions and Variations
Now that you’ve got the basic recipe down, let’s talk about making these teriyaki meatballs your own.
You can easily swap turkey or chicken meatballs for beef—they’re lighter but still soak up that sweet-savory sauce beautifully. Vegetarian? Try plant-based meatballs instead.
The sauce is flexible too. No pineapple juice? Orange juice works in a pinch. I’ve used maple syrup instead of brown sugar when my pantry was looking sad, and honestly, it was delicious.
Add veggies like bell peppers or broccoli during the last hour of cooking for a complete meal.
My family loves when I throw in pineapple chunks—it adds a tropical twist.
What to Serve with Slow Cooker Teriyaki Meatballs
The perfect sides for slow cooker teriyaki meatballs transform this appetizer into a satisfying meal that’ll impress everyone at your table.
I always serve mine over fluffy jasmine rice or coconut rice to soak up that delicious teriyaki sauce.
For a complete meal, add steamed broccoli or a colorful stir-fry of bell peppers, snap peas, and carrots.
Want something lighter? Try a simple cucumber salad with rice vinegar and sesame seeds.
And don’t forget garnishes—sprinkle those green onions and sesame seeds liberally.
They’re not just pretty; they add the perfect finishing crunch to complement those tender, saucy meatballs.
Final Thoughts
Slow cooker teriyaki meatballs have become my go-to recipe whenever I need something that’s both impressive and effortless. I can’t tell you how many times this recipe has saved my dinner plans when life gets hectic.
The sweet-savory balance of the teriyaki sauce, paired with the hearty meatballs, creates a crowd-pleaser that disappears quickly at any gathering.
What I love most about this dish is its versatility. From game day to family dinners, these meatballs fit every occasion.
And honestly, the leftovers? Even better the next day. Trust me on this one—your slow cooker might just become your new best friend.
Slow Cooker Teriyaki Meatballs
Ingredients
Equipment
Method
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and honey (if using).
- Place frozen meatballs in the slow cooker and pour the sauce mixture over them. Stir to coat evenly.
- Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, stirring halfway through cooking time.
- About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
- Add the cornstarch slurry to the slow cooker and stir well. Continue cooking until the sauce thickens.
- Serve garnished with sesame seeds and chopped green onions.
