Description

These Slow Cooker Teriyaki Meatballs are a delicious and easy appetizer or main dish perfect for gatherings or family meals. Made with fully cooked meatballs simmered in a flavorful homemade teriyaki sauce combining soy sauce, pineapple juice, honey, and fresh ginger, then thickened for a glossy finish. Serve warm garnished with green onions and sesame seeds for a crowd-pleasing treat.

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

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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. No need to thaw them beforehand.
Mix 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 is smooth and glossy.
Coat the meatballs: Pour the teriyaki sauce evenly over the meatballs in the slow cooker. Gently toss the meatballs with a spatula or large spoon to ensure they are fully coated with the sauce.
Cook the meatballs: 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 bubbles at the edges. Stir once halfway through cooking to heat evenly.
Prepare the slurry: About 20 to 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl to create a smooth, lump-free slurry.
Thicken the sauce: Stir the cornstarch slurry into the slow cooker sauce, mixing well to incorporate. Continue cooking on high, covered, for 15 to 20 minutes, stirring occasionally until the sauce thickens and clings to the meatballs.
Garnish and serve: Sprinkle the cooked meatballs with sliced green onions and sesame seeds. Serve warm directly from the slow cooker with toothpicks as an appetizer or spoon over rice or noodles for a main dish.

Notes

You can use beef, turkey, or chicken meatballs depending on your preference.
Serving this over steamed rice or noodles makes a great complete meal.
Adjust sweetness by varying the amount of honey or brown sugar to taste.
For extra flavor, add a splash of mirin or a pinch of red pepper flakes.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.