Slow Cooker Teriyaki Meatballs

Enjoy delicious, juicy meatballs coated in a homemade teriyaki sauce, cooked effortlessly in a slow cooker. Perfect for a family-friendly meal or party appetizer!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: Asian, Japanese

Calories: 250

Ingredients Method Notes

Ingredients

For the Meatballs

2 pounds frozen fully-cooked meatballs Available in most grocery stores.

For the Teriyaki Sauce

1 cup pineapple juice
½ cup low-sodium soy sauce Use low-sodium to control saltiness.
⅓ cup brown sugar Packed.
3 cloves garlic Minced.
1 tablespoon fresh ginger Grated (or 1 teaspoon ground ginger).
2 tablespoons rice vinegar Or use apple cider vinegar.
2 tablespoons cornstarch Plus 2 tablespoons water for slurry.
2 tablespoons honey Optional, for extra sweetness.

For Garnish

Sesame seeds For garnish.
Chopped green onions For garnish.

Method

Preparation

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, ginger, vinegar, and add honey if desired.
Place the frozen meatballs into the slow cooker and pour the sauce mixture over them. Gently stir to coat.

Cooking

Cover and cook on Low for 4–5 hours or High for 2–3 hours, stirring halfway through.
About 30 minutes before serving, mix together 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.

Serving

Garnish with sesame seeds and chopped green onions before serving. Enjoy over steamed rice, noodles, or as appetizers!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave or slow cooker.