Slow cooker teriyaki meatballs are a semi-homemade feast loaded with pre-cooked homestyle meatballs, pineapple, and bell peppers, all in a rich, sweet, and savory teriyaki sauce for a classic Asian flavor your family will love.
In a 6-quart slow cooker, add meatballs, pineapple, and bell peppers.
In a medium bowl, add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey and cornstarch. Whisk until well combine and pour over the meatballs. Stir until everything is well coated.
Cover and cook on high for 2½ hours or low for 4 hours.
Serve over rice and garnish with green onions and sesame seeds.
Notes
There's no need to defrost your meatballs for this recipe. Just throw them right in!
Mix your teriyaki sauce ingredients before adding them to the slow cooker to ensure the flavors meld properly.
Because the meatballs are pre-cooked, you can cook this recipe on low or high.
Cut your peppers into 1-inch pieces. This will make them bite-size but still large enough to prevent them from getting mushy as they cook.
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.