Description
Slow Cooker Teriyaki Meatballs are a delightful appetizer or main dish featuring fully cooked meatballs simmered in a flavorful homemade teriyaki sauce made with soy sauce, pineapple juice, brown sugar, honey, garlic, and ginger. Prepared in a slow cooker, this recipe is perfect for parties or easy weeknight dinners, delivering tender, juicy meatballs with a thick, glossy sauce garnished with green onions and sesame seeds.
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 Meatballs: Place the frozen fully cooked meatballs into the bowl of a 4- to 6-quart slow cooker in an even layer without thawing them first.
- Mix Teriyaki Sauce: In a medium bowl or large measuring cup, whisk together 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 in Sauce: Pour the teriyaki sauce evenly over the meatballs in the slow cooker. Gently toss the meatballs with a spatula or large spoon so they are well coated with the sauce.
- Cook 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 is bubbling around the edges. Stir once halfway through cooking for even heat distribution.
- Prepare Thickening Slurry: About 20 to 30 minutes before serving, whisk cornstarch and cold water together in a small bowl to create a smooth, lump-free slurry.
- Thicken Sauce: Stir the cornstarch slurry into the sauce in the slow cooker, ensuring it is fully incorporated. Continue cooking covered on high for 15 to 20 minutes, stirring occasionally until the sauce thickens and clings to the meatballs.
- Serve: When ready, sprinkle meatballs with sliced green onions and sesame seeds. Serve warm directly from the slow cooker with toothpicks as an appetizer or over rice or noodles as a main dish.
Notes
- Use fully cooked meatballs to reduce prep time and ensure easy heating.
- Stir the meatballs gently when coating and cooking to avoid breaking them apart.
- The thickening step with cornstarch ensures a glossy and clingy sauce but can be skipped if a thinner sauce is preferred.
- For a gluten-free version, substitute soy sauce with a gluten-free tamari sauce.
- This recipe can easily be doubled or halved depending on serving needs.
