Slow Cooker Teriyaki Meatballs
Delicious and easy-to-make teriyaki meatballs cooked in a slow cooker, perfect for family dinners or parties.
Ingredients
For the Sauce
- 1 cup pineapple juice Use unsweetened for less sugar.
- ½ cup low-sodium soy sauce Adjust based on salt preference.
- ⅓ cup brown sugar Packed.
- 3 cloves garlic Minced.
- 1 tablespoon fresh ginger Grated or 1 teaspoon ground ginger can be used.
- 2 tablespoons rice vinegar Can substitute with apple cider vinegar.
- 2 tablespoons honey Optional, adjust for sweetness.
- 2 tablespoons cornstarch For thickening the sauce.
- 2 tablespoons water For slurry.
For the Meatballs
- 2 pounds frozen fully-cooked meatballs
For Garnish
- sesame seeds and chopped green onions For serving.
Instructions
Prepare the Sauce Base
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and honey if using.
Load the Slow Cooker
- Place the frozen meatballs into the slow cooker. Pour the sauce mixture evenly over the top and stir to coat the meatballs.
Cook Slowly
- Cover and cook on Low for 4–5 hours or High for 2–3 hours. Stir halfway through to ensure the meatballs are well coated.
Thicken the Sauce
- About 30 minutes before serving, mix together the cornstarch and water in a small bowl to create a slurry. Pour this into the slow cooker and stir. Continue cooking until the sauce thickens and clings to the meatballs.
Finish and Serve
- Garnish the meatballs with sesame seeds and chopped green onions before serving. They can be served over steamed rice, noodles, or as a tasty party appetizer.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat by thawing and warming in the microwave or stovetop. Adjust sauce sweetness and add vegetables as desired.