Slow Cooker Teriyaki Meatballs
Frozen meatballs simmered in a sweet and savory teriyaki sauce of pineapple juice, soy sauce, ginger, and garlic.
Ingredients
Main Ingredients
- 2 lb frozen fully cooked meatballs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar packed
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated, or 1 tsp ground ginger
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp honey
- 2 tbsp cornstarch mixed with 2 tbsp water for the slurry
- sesame seeds and chopped green onions for garnish
Instructions
Cooking
- Whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, and honey in a medium bowl.
- Place the frozen meatballs in the slow cooker, pour the sauce over the top, and stir to coat.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring once halfway, until the meatballs reach 165 degrees F.
- About 30 minutes before serving, whisk the cornstarch and water together, pour it into the slow cooker, and stir.
- Continue cooking until the sauce thickens and clings to the meatballs.
- Garnish with sesame seeds and green onions and serve over rice, noodles, or as a party appetizer.
Notes
Stir once halfway through cooking and add the slurry only near the end. For more flavor, let the meatballs sit in the sauce for a few hours before cooking. Add red pepper flakes for a spicier sauce. Store leftovers in the refrigerator for 3 to 4 days.