Description
Delicious and easy Slow Cooker Teriyaki Meatballs made with frozen cooked meatballs simmered in a homemade teriyaki sauce. Perfect as an appetizer or a main dish served over rice or noodles, this recipe is great for entertaining or meal prep with minimal effort.
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 & Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 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.
- 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.
- Combine Meatballs and Sauce: Pour the teriyaki sauce evenly over the meatballs in the slow cooker and gently toss with a spatula or large spoon to coat the meatballs well.
- 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 sauce bubbles around the edges. Stir once halfway through for even cooking.
- Prepare Thickening Slurry: About 20 to 30 minutes before serving, whisk the cornstarch and cold water in a small bowl until smooth and lump-free.
- Thicken Sauce: Stir the cornstarch slurry into the sauce in the slow cooker, cover, and continue cooking on high for 15 to 20 minutes, stirring occasionally, until the sauce thickens and clings to the meatballs.
- Serve: Sprinkle sliced green onions and sesame seeds over the meatballs. Serve warm with toothpicks as an appetizer or spoon over rice or noodles as a main dish.
Notes
- Use frozen cooked meatballs straight from the freezer—no need to thaw before cooking.
- Stir the meatballs halfway through the cooking time for even heating.
- The cornstarch slurry thickens the sauce nicely without making it too gelatinous.
- For a gluten-free option, ensure the soy sauce is gluten-free.
- You can adjust sweetness by adding more or less brown sugar or honey to taste.
- Serve over steamed rice or noodles for a complete meal.
