Slow Cooker Teriyaki Meatballs Recipe

Introduction

Slow Cooker Teriyaki Meatballs offer a deliciously easy way to enjoy sweet and savory flavors without much fuss. Perfect for weeknight dinners or party appetizers, these meatballs are tender, flavorful, and coated in a sticky teriyaki sauce made right in your slow cooker.

Ingredients

• 2 pounds frozen fully-cooked 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 for garnish
• Chopped green onions for garnish

Instructions

1. Step 1: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, and honey if using.
2. Step 2: Place the frozen meatballs into the slow cooker.
3. Step 3: Pour the sauce mixture evenly over the meatballs and stir gently to coat them.
4. Step 4: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, stirring halfway through to ensure even coating.
5. Step 5: About 30 minutes before serving, mix cornstarch and water in a small bowl to form a slurry.
6. Step 6: Pour the slurry into the slow cooker and stir well, then continue cooking until the sauce thickens and clings to the meatballs.
7. Step 7: Garnish with sesame seeds and chopped green onions before serving. Enjoy over steamed rice, noodles, or as a tasty appetizer.

Tips & Variations

• For a spicier kick, add a teaspoon of sriracha or crushed red pepper flakes to the sauce mix.
• Swap pineapple juice with orange juice for a slightly different citrus flavor.
• Make a gluten-free version by using tamari or a gluten-free soy sauce.
• Use fresh meatballs if preferred, but adjust cooking time accordingly to ensure they are heated through.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat, stirring occasionally, until warmed through. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Since they are not pre-cooked, cook on Low for about 6 hours or on High for 3–4 hours to ensure they are fully cooked and tender.

What can I serve with these teriyaki meatballs?

They pair wonderfully with steamed rice, noodles, or even a fresh vegetable stir-fry. You can also serve them as finger food with toothpicks for parties.

Slow Cooker Teriyaki Meatballs Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This Slow Cooker Teriyaki Meatballs recipe is a delicious and effortless way to enjoy tender, flavorful meatballs coated in a sweet and tangy homemade teriyaki sauce. Made with frozen fully-cooked meatballs simmered in a pineapple juice and soy sauce base, enhanced with garlic, ginger, and brown sugar, and thickened to perfection, this dish is perfect for weeknight dinners or entertaining guests.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Meatballs

• 2 pounds frozen fully-cooked meatballs

Teriyaki Sauce

• 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 honey (optional, for extra sweetness)

Sauce Thickener

• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Prepare the Sauce Base: In a medium bowl, whisk together pineapple juice, low-sodium soy sauce, packed brown sugar, minced garlic, grated fresh ginger, rice vinegar (or apple cider vinegar), and honey if using, until the sugar dissolves and ingredients are well combined.
2. Load the Slow Cooker: Place the frozen fully-cooked meatballs into the slow cooker evenly. Pour the prepared sauce mixture over the meatballs, stirring gently to coat them all well with the sauce.
3. Cook Slowly: Cover the slow cooker with the lid and cook on Low setting for 4 to 5 hours or on High setting for 2 to 3 hours. Stir the meatballs gently about halfway through cooking to ensure even sauce distribution and prevent sticking.
4. Thicken the Sauce: Approximately 30 minutes before the cooking time ends, mix cornstarch and water in a small bowl to create a slurry. Pour this slurry into the slow cooker and stir well to combine. Continue cooking until the sauce thickens and clings to the meatballs, which usually takes about 20-30 minutes.
5. Finish and Serve: Once the sauce has thickened, turn off the slow cooker. Garnish the teriyaki meatballs with sesame seeds and chopped green onions for added flavor and presentation. Serve hot over steamed rice, noodles, or as a savory party appetizer for guests to enjoy.

Notes

• Using fully-cooked frozen meatballs saves preparation time.
• If you prefer a thicker sauce, you can increase the cornstarch slurry slightly but add gradually to avoid clumping.
• Substitute pineapple juice with orange juice for a different fruity flavor.
• Try serving over steamed vegetables or in lettuce wraps for a low-carb option.
• Adjust honey quantity or omit if you want a less sweet sauce.

Keywords: slow cooker teriyaki meatballs, easy teriyaki meatballs, slow cooker recipes, party appetizer meatballs, pineapple teriyaki sauce