Slow Cooker Teriyaki Meatballs
Delicious and tender meatballs cooked in a sweet and savory teriyaki sauce, perfect for serving over rice, noodles, or as an appetizer.
Ingredients
For the Meatballs
- 2 pounds frozen fully-cooked meatballs
For the Sauce
- 1 cup pineapple juice
- 0.5 cup low-sodium soy sauce
- 0.33 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 for slurry
- 2 tablespoons water for slurry
- 2 tablespoons honey (optional, for extra sweetness)
For Garnish
- sesame seeds
- chopped green onions
Instructions
Preparation
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, and honey if using, until smooth.
- Place the frozen meatballs into the slow cooker. Pour the sauce mixture evenly over the top and stir to coat.
Cooking
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, stirring halfway through to coat the meatballs in the delicious sauce.
- About 30 minutes before serving, stir together the cornstarch and water in a small bowl to form a slurry. Pour this into the slow cooker and stir well. Continue cooking until the sauce thickens and clings to the meatballs.
Serving
- Garnish with sesame seeds and chopped green onions before serving. Enjoy over steamed rice, noodles, or on their own as a satisfying appetizer.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, they can be frozen for up to 3 months. To reheat, simply warm them up on low in the microwave or in a saucepan until heated through. To get the most flavor, let the meatballs marinate in the sauce for at least an hour before cooking. If you have time, you can also sauté the minced garlic and ginger in a bit of oil for additional richness.