Description
Delicious and easy Slow Cooker Teriyaki Meatballs simmered in a flavorful homemade teriyaki sauce made with pineapple juice, soy sauce, and ginger. Perfect as an appetizer or served over rice or noodles for a crowd-pleasing main dish.
Ingredients
Scale
Meatballs
- 2 pounds frozen fully cooked homestyle meatballs
Teriyaki Sauce
- 0.75 cup low sodium soy sauce
- 0.75 cup pineapple juice
- 0.33 cup packed light brown sugar
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 tablespoon toasted sesame oil
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Prepare the Meatballs: Place the frozen fully cooked meatballs into the bowl of a 4- to 6-quart slow cooker in an even layer. There’s no need to thaw them beforehand.
- Make the Teriyaki Sauce: In a medium bowl or large measuring cup, whisk together the low sodium soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, grated fresh ginger, and toasted sesame oil until the sugar dissolves and the mixture becomes smooth and glossy.
- Combine Sauce and Meatballs: Pour the teriyaki sauce evenly over the meatballs in the slow cooker. Use a spatula or large spoon to gently toss the meatballs so they are fully coated in the sauce.
- Slow Cook: Cover the slow cooker with the lid and cook the meatballs on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until heated through and the sauce is bubbling around the edges. Stir once halfway through cooking to ensure even heating.
- Prepare the Thickening Slurry: About 20 to 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl until smooth with no lumps.
- Thicken the Sauce: Stir the cornstarch slurry into the sauce in the slow cooker, making sure it incorporates fully. Continue cooking covered on high for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens and clings to the meatballs.
- Serve and Garnish: When ready, sprinkle the meatballs with sliced green onions and sesame seeds. Serve warm straight from the slow cooker with toothpicks as an appetizer or spoon over rice or noodles for a hearty main dish.
Notes
- Meatballs can be frozen or thawed; no need to thaw before cooking in the slow cooker.
- Adjust sweetness by modifying brown sugar and honey amounts according to taste.
- For a thicker sauce, increase cornstarch slightly but add gradually to avoid lumps.
- Serve with steamed rice, noodles, or as finger-food appetizers.
- Low sodium soy sauce helps control salt content; regular soy sauce can be used but will be saltier.
