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–+ servings

Slow Cooker Teriyaki Meatballs

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These sweet and savory slow cooker teriyaki meatballs are the perfect crowd-pleasing dish that practically makes itself. Frozen meatballs are transformed with an irresistible homemade teriyaki sauce made with pineapple juice, soy sauce, and Asian-inspired flavors.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds frozen fully-cooked beef meatballs
  • 1 cup pineapple juice
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar packed
  • 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 cornstarch slurry
  • 2 tablespoons honey optional, for extra sweetness
  • Sesame seeds and chopped green onions for garnish

Equipment

  • Slow cooker
  • Medium mixing bowl
  • Whisk
  • Small bowl

Method
 

  1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and honey (if using).
  2. Place frozen meatballs in the slow cooker and pour the sauce mixture over them. Stir to coat evenly.
  3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, stirring halfway through cooking time.
  4. About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
  5. Add the cornstarch slurry to the slow cooker and stir well. Continue cooking until the sauce thickens.
  6. Serve garnished with sesame seeds and chopped green onions.

Notes

You can substitute turkey or chicken meatballs for beef if preferred. The sauce can be made with orange juice instead of pineapple juice in a pinch. Add vegetables like bell peppers or broccoli during the last hour of cooking for a complete meal. Leftovers keep well and taste even better the next day. Serve over rice or as appetizers with toothpicks.

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