Description
Enjoy these easy Slow Cooker Teriyaki Meatballs, featuring tender fully cooked meatballs simmered in a flavorful homemade teriyaki sauce made with soy sauce, pineapple juice, brown sugar, honey, garlic, and ginger. Perfect as a party appetizer or served over rice or noodles for a delightful main course.
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 Mixture
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Add Meatballs: Place the frozen fully cooked meatballs into the bowl of a 4- to 6-quart slow cooker in an even layer. No need to thaw beforehand.
- Make 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 is smooth and glossy.
- Coat Meatballs: Pour the teriyaki sauce mixture evenly over the meatballs in the slow cooker. Gently toss the meatballs with a spatula or large spoon to ensure they are well coated in the sauce.
- Slow Cook: Cover the slow cooker and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the meatballs are heated through and the sauce is bubbling at the edges. Stir once halfway through cooking to heat evenly.
- Prepare Slurry: About 20 to 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth and free of lumps.
- Thicken Sauce: Stir the cornstarch slurry into the sauce in the slow cooker, fully incorporating it. Cook covered on high for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens and clings to the meatballs.
- Garnish and Serve: When ready, sprinkle sliced green onions and sesame seeds over the meatballs. Serve warm straight from the slow cooker with toothpicks as an appetizer, or spoon over rice or noodles for a main course.
Notes
- You can adjust the sweetness by varying the brown sugar and honey amounts.
- For a spicier version, add red pepper flakes or sriracha to the sauce.
- If you don’t have fresh ginger, ground ginger can be used but reduce the quantity to 1 teaspoon.
- These meatballs can be made ahead and reheated in the slow cooker on low for 1 to 2 hours before serving.
- Serve with steamed rice, noodles, or vegetables for a complete meal.
