Slow Cooker Teriyaki Meatballs

5 from 1 vote

Slow Cooker Teriyaki Meatballs

Sweet and savory Slow Cooker Teriyaki Meatballs cook up frozen meatballs with chunks of pineapple and bell peppers, in a rich and flavor sauce. It's so easy to make and this Asian-inspired dish is guaranteed to be one your whole family will love!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American, Asian

Servings:

Calories: 1147kcal

Author: Ryan Allen

Equipment

Ingredients

Meatballs

48 ounces frozen homestyle meatballs
20 ounce can canned pineapple chunks
1 medium green bell pepper cut into 1" pieces
1 medium red bell pepper cut into 1" pieces

Teriyaki Sauce

⅔ cup low-sodium soy sauce
2 cups water
¼ cup light brown sugar
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon fresh ginger peeled and minced
1 tablespoon garlic minced
¼ cup honey
¼ cup cornstarch

For Serving

3 cups white rice
3 green onions chopped
2 tablespoons sesame seeds

Instructions

In a 6-quart crock pot, 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 the meatballs, just throw the frozen meatballs right in! If they are thawed out, you may find they cook a bit faster. Either way the slow cooker will be your favorite way for cooking thawed or frozen meatballs in a crockpot.

Cut your peppers into 1-inch pieces. This bite-size shape works best to prevent them from getting mushy as they cook.
If you want a thicker sauce, whisk together 2 tablespoons of cornstarch and ¼ cups of water. Pour the slurry in towards the end of cooking, mix it together, and cook for 10 minutes longer.

Nutrition