There is nothing quite as comforting and crowd-pleasing as a dish that practically makes itself while you relax—enter the Slow Cooker Teriyaki Meatballs Recipe. This recipe combines tender, fully cooked meatballs with a glossy, flavorful teriyaki sauce that melds sweet, tangy, and savory notes into every bite. Whether you’re feeding a hungry family or preparing a party appetizer, these meatballs deliver effortless cooking with maximum deliciousness. Plus, the slow cooker does all the magic, allowing the rich sauce to soak into each meatball perfectly, making this recipe an absolute favorite to keep on repeat!
Ingredients You’ll Need
These ingredients are simple staples that each play their part beautifully—from the savory depth of soy sauce to the bright sweetness of pineapple juice and honey, culminating in a sauce that is rich and irresistible. Using frozen fully cooked meatballs not only saves time but also ensures a tender bite every time.
- Frozen fully cooked homestyle meatballs: Starting with pre-cooked meatballs means you’re cutting down on prep and cooking time without sacrificing flavor or texture.
- Low sodium soy sauce: This brings that essential umami kick while keeping the saltiness in check for a well-balanced sauce.
- Pineapple juice: Adds natural sweetness and a tropical flair that brightens up the teriyaki sauce.
- Packed light brown sugar: Deepens the sweetness with a caramel undertone that complements the soy sauce perfectly.
- Honey: Enhances the glossy finish of the sauce and provides a smooth, natural sweetness.
- Rice vinegar: Adds just a hint of acidity to cut through the sweetness and balance the flavors.
- Minced garlic: Infuses a warm, savory aroma that’s essential in any great teriyaki sauce.
- Grated fresh ginger: Gives a refreshing zing and subtle heat that lifts the entire dish.
- Toasted sesame oil: Delivers a nutty fragrance that rounds out the flavor profile with richness.
- Cornstarch: The secret to a perfectly thickened sauce that clings to every meatball.
- Cold water: Used to make a smooth slurry with cornstarch for easy incorporation without lumps.
- Sliced green onions: Fresh garnish that adds color and a mild onion bite at the end.
- Sesame seeds: Tiny bursts of nuttiness and crunch that make each serving look and taste special.
How to Make Slow Cooker Teriyaki Meatballs Recipe
Step 1: Prepare Your Meatballs
Start by placing your frozen fully cooked homestyle meatballs into the slow cooker in a single even layer. There’s no need to thaw them out first, which makes this recipe so easy and quick to assemble. This ensures that the meatballs heat evenly and soak up all the sauce flavors beautifully.
Step 2: Whisk Together the Teriyaki Sauce
In a medium bowl or large measuring cup, combine the low sodium soy sauce, pineapple juice, light brown sugar, honey, rice vinegar, minced garlic, grated fresh ginger, and toasted sesame oil. Whisk everything together until the sugar completely dissolves and the sauce looks smooth and shiny. This vibrant sauce is where all the magic happens.
Step 3: Coat the Meatballs
Pour the prepared teriyaki sauce over the meatballs in the slow cooker. Use a spatula or large spoon to gently toss the meatballs until they are all generously coated in that beautiful sauce. This step ensures every bite carries that signature sweet-savory teriyaki flavor.
Step 4: Slow Cook Until Juicy and Warm
Cover the slow cooker and set it to cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours. During this time, the meatballs heat through and the sauce bubbles around the edges, melding the flavors deeply. Give them a stir about halfway through to heat everything evenly.
Step 5: Thicken the Sauce
About 20 to 30 minutes before serving, mix the cornstarch and cold water in a small bowl until you have a smooth slurry with no lumps. Stir this slurry into the slow cooker sauce, making sure it’s fully incorporated. Continue cooking covered on high for another 15 to 20 minutes, stirring occasionally, until the sauce thickens and hugs the meatballs beautifully.
Step 6: Garnish and Serve
When the meatballs are ready to serve, sprinkle the top with sliced green onions and sesame seeds for that vibrant pop of color and texture. Serve them warm straight from the slow cooker as a fun appetizer or plate them over rice or noodles for a satisfying main course.
How to Serve Slow Cooker Teriyaki Meatballs Recipe
Garnishes
Fresh garnishes like sliced green onions and toasted sesame seeds add more than just visual appeal—they bring lovely texture contrasts and subtle bursts of flavor that complement the meatballs. Don’t skip them because they make the presentation look so inviting and the flavor more rounded.
Side Dishes
These meatballs shine when paired with simple sides like steamed jasmine rice, fluffy white or brown rice, or even stir-fried noodles. For a colorful, fresh twist, try a crunchy Asian-style slaw or steamed broccoli to add some green to the plate and balance the richness of the teriyaki sauce.
Creative Ways to Present
For parties, serve these meatballs on a large platter with toothpicks so guests can graze easily. Another fun idea is to spoon them over a bed of cauliflower rice for a lower-carb option or stuff them into sliders for a handheld flavor explosion. The Slow Cooker Teriyaki Meatballs Recipe is versatile enough to suit any occasion with a little creativity.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover teriyaki meatballs and sauce into an airtight container and store in the refrigerator. They’ll stay fresh and delicious for up to 3 to 4 days, making them perfect for quick meals later in the week.
Freezing
This recipe freezes wonderfully. Pack leftover meatballs and sauce into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to retain the best texture and flavor.
Reheating
Reheat the meatballs gently in the microwave or on the stovetop over low heat, stirring occasionally to warm the sauce evenly. If the sauce has thickened up too much, add a tablespoon or two of water or broth to loosen it back up to that perfect glossy consistency.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! You can prepare your own meatballs and either cook them ahead or start them raw in the slow cooker, but be sure to adjust the cooking time accordingly to ensure they are fully cooked through and tender.
Is there a substitute for pineapple juice?
If you don’t have pineapple juice on hand, apple juice or orange juice can work as a substitute, though pineapple brings a unique tropical sweetness that’s hard to replicate exactly.
Can I make this recipe vegan or vegetarian?
Yes! Use plant-based meatballs and substitute honey with maple syrup or agave to keep the sauce delicious and vegan-friendly while maintaining the rich flavor profile of the Slow Cooker Teriyaki Meatballs Recipe.
What slow cooker size is best for this recipe?
A 4- to 6-quart slow cooker works perfectly to hold all the meatballs and sauce comfortably while allowing even cooking. Avoid overcrowding to ensure each meatball gets coated and heated properly.
Can I prepare the sauce in advance?
Definitely! Whisk the teriyaki sauce ingredients together ahead of time and store in the fridge. When ready to cook, just pour it over the meatballs and start the slow cooker. This saves time and makes assembly effortless.
Final Thoughts
There’s so much to love about this Slow Cooker Teriyaki Meatballs Recipe—it’s simple, packed with layered flavors, and perfect for any occasion from casual family dinners to festive gatherings. Once you try it, you’ll understand why it quickly becomes a go-to favorite. So, grab your slow cooker, toss in these ingredients, and prepare to be amazed at how effortlessly delicious dinner can be!
Print
Slow Cooker Teriyaki Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 40 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Teriyaki Meatballs recipe offers a delicious and effortless way to enjoy a flavorful appetizer or main dish. Using frozen fully cooked meatballs simmered in a homemade teriyaki sauce made from soy sauce, pineapple juice, brown sugar, honey, and aromatic ginger and garlic, this dish is perfect for gatherings or family dinners. The slow cooker gently heats and infuses the meatballs with sweet and savory flavors, while a cornstarch slurry thickens the sauce to a glossy finish. Garnished with toasted sesame seeds and sliced green onions, these meatballs can be served warm with toothpicks for snacking or over rice and noodles for a heartier meal.
Ingredients
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 and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Arrange Meatballs: Place the frozen fully cooked homestyle meatballs in an even layer inside the bowl of a 4- to 6-quart slow cooker without thawing them first.
- Make Teriyaki Sauce: In a medium bowl or large measuring cup, whisk together the low sodium soy sauce, pineapple juice, light brown sugar, honey, rice vinegar, minced garlic, grated fresh ginger, and toasted sesame oil until the sugar dissolves and the mixture appears smooth and glossy.
- Coat Meatballs: Pour the prepared teriyaki sauce evenly over the meatballs in the slow cooker. Gently toss the meatballs with a spatula or large spoon to ensure they are well coated with 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 thoroughly heated and the sauce is bubbling around the edges. Stir once halfway through the cooking time to promote even heating.
- Prepare Slurry: About 20 to 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl until smooth and free of lumps to make a slurry.
- Thicken Sauce: Stir the cornstarch slurry into the sauce in the slow cooker, making sure it is fully incorporated. Continue cooking covered on high for another 15 to 20 minutes, stirring occasionally, until the sauce thickens and coats the meatballs nicely.
- Garnish and Serve: Before serving, sprinkle the meatballs with sliced green onions and sesame seeds. Serve warm right from the slow cooker with toothpicks as an appetizer or spoon over rice or noodles for a satisfying main dish.
Notes
- You do not need to thaw the meatballs before adding them to the slow cooker.
- Stirring midway through cooking helps ensure even heat distribution.
- The cornstarch slurry should be added near the end to thicken the sauce without overcooking the meatballs.
- For a gluten-free version, use gluten-free soy sauce.
- Serve with steamed rice or noodles to complete the meal.
