Description
A deliciously easy recipe for slow cooker teriyaki meatballs in a sweet and tangy sauce.
Ingredients
Scale
- 2 pounds frozen fully-cooked meatballs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ⅓ 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 + 2 tablespoons water (for slurry)
- 2 tablespoons honey (optional, for extra sweetness)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Prepare the Sauce Base. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, and honey if you’re using it. Make sure everything is well combined.
- Load the Slow Cooker. Place the frozen meatballs into the slow cooker. Pour the sauce mixture evenly over the top and give it a gentle stir to coat the meatballs.
- Cook Slowly. Cover and cook on Low for 240–300 minutes or High for 120–180 minutes. Remember to stir halfway through to ensure the meatballs are well-coated in the sauce.
- Thicken the Sauce. About 30 minutes before serving, mix the cornstarch and water in a small bowl to form a slurry. Pour it into the slow cooker and stir to combine. Continue cooking until the sauce thickens and clings to the meatballs.
- Finish and Serve. Once the sauce is thickened, garnish with sesame seeds and chopped green onions before serving. Enjoy the meatballs over steamed rice, noodles, or serve them as a delightful party appetizer.
Notes
For an extra touch of flavor, marinate the sauce with the meatballs overnight. To reduce sweetness, add a splash of sriracha or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 24g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg