Slow Cooker Teriyaki Meatballs Recipe
Slow Cooker Teriyaki Meatballs are a delicious and easy make-ahead dish perfect for parties or a comforting family meal. Frozen meatballs are simmered in a flavorful homemade teriyaki sauce made with pineapple juice, soy sauce, brown sugar, garlic, and ginger, then thickened to a glossy finish. This recipe allows the flavors to meld beautifully during the slow cooking process, resulting in tender meatballs coated in a sweet and savory sauce, garnished with sesame seeds and green onions for a fresh touch.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours on Low or 2 to 3 hours on High
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes (Low) or 2 hours 10 minutes to 3 hours 10 minutes (High)
- Yield: Approximately 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Scale
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)
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Sauce Base: In a medium bowl, whisk together pineapple juice, low-sodium soy sauce, packed brown sugar, minced garlic, grated fresh ginger (or ground ginger), rice vinegar (or apple cider vinegar), and honey if using, until the sugar dissolves and the mixture is well combined.
- Load the Slow Cooker: Place the frozen fully-cooked meatballs into the slow cooker pot in an even layer to ensure consistent cooking.
- Add the Sauce: Pour the prepared teriyaki sauce mixture evenly over the frozen meatballs. Stir gently to coat all the meatballs with the sauce.
- Cook Slowly: Cover the slow cooker with the lid and cook on Low heat setting for 4 to 5 hours, or on High for 2 to 3 hours. Stir halfway through cooking to ensure the meatballs are evenly coated and the flavors are well combined.
- Prepare the Slurry: About 30 minutes before the cooking time ends, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a smooth slurry that will thicken the sauce.
- Thicken the Sauce: Stir the cornstarch slurry into the slow cooker gently. Cover and continue cooking on the same heat setting until the sauce thickens and clings to the meatballs, approximately 20 to 30 minutes.
- Finish and Garnish: Once thickened, turn off the slow cooker. Sprinkle sesame seeds and chopped green onions over the top for a flavorful and visually appealing garnish.
- Serve: Serve the teriyaki meatballs hot over steamed rice, cooked noodles, or enjoy them as a tasty party appetizer on their own.
Notes
- You can substitute fresh ginger with ground ginger if preferred.
- If you like a sweeter sauce, add the optional honey as directed.
- Stir the meatballs halfway through cooking to prevent sticking and ensure even flavor distribution.
- The sauce thickens better if the slurry is added slowly and stirred in well.
- For gluten-free option, ensure soy sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: slow cooker meatballs, teriyaki meatballs, easy party appetizer, pineapple teriyaki sauce, slow cooker recipes
