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Slow Cooker Teriyaki Meatballs - Easy, Saucy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Meatballs: 2 pounds frozen beef or turkey meatballs (cocktail-size), or homemade (about 40–50)
  • Soy sauce: 3/4 cup (low-sodium preferred)
  • Brown sugar: 1/2 cup, packed
  • Pineapple juice: 1 cup (100% juice)
  • Rice vinegar: 2 tablespoons (or apple cider vinegar)
  • Sesame oil: 1 to 2 teaspoons
  • Garlic: 3 to 4 cloves, minced
  • Fresh ginger: 1 tablespoon, grated (or 1 teaspoon ground ginger)
  • Cornstarch: 2 tablespoons
  • Water: 2 tablespoons (for the cornstarch slurry)
  • Optional heat: Red pepper flakes or sriracha
  • Optional garnish: Sesame seeds and sliced green onions
  • For serving (optional): Cooked white or brown rice, steamed veggies, or slider buns

Method
 

  1. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
  2. Load the slow cooker: Place the meatballs into a 4- to 6-quart slow cooker. Pour the teriyaki sauce over the top and toss to coat.
  3. Cook low and slow: Cover 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 flavors meld.
  4. Thicken the sauce: In a small bowl, whisk cornstarch with water to make a slurry. Stir it into the slow cooker. Cover and cook for 15 to 20 minutes more, until the sauce is glossy and clings to the meatballs.
  5. Adjust seasoning: Taste and add a pinch of red pepper flakes or a drizzle of sriracha if you like heat. If it’s too salty, add a splash more pineapple juice. If it’s too sweet, add a bit more vinegar.
  6. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve over rice, with steamed broccoli or snap peas, or pile into slider buns.