Simple crockpot Teriyaki Meatballs are so easy to make when they’re simmered in a simple, sweet and savory, homemade teriyaki sauce.
Crockpot Teriyaki Meatballs
Our easy slow cooker Teriyaki Meatballs recipe comes together in only 5 minutes using fully cooked meatballs that simmer low and slow in a flavorful sticky sauce. Prepared just like my Grape Jelly Meatballs and Slow Cooker Teriyaki Chicken recipes, the meat becomes super tender and full of a sweet and tangy flavor.
Making slow cooker meatballs couldn’t be any easier, especially when the meatballs are already cooked and contain all of the ingredients of their homemade counterparts.
Simply whisk together some soy sauce, pineapple juice, hoisin sauce, brown sugar, garlic, ginger, and sesame oil to make the teriyaki mixture, then pour it over the prepared meatballs and let the crock pot do the cooking.
What could be better than tossing teriyaki frozen meatballs in the crockpot and letting the appliance do the work? Just set it and forget it and dinner is done!
Why We Love Crock Pot Teriyaki Meatballs
- Quick and easy to prepare.
- Uses a handful of simple ingredients.
- Moist and tender meatballs tossed in a super simple homemade teriyaki sauce is delicious!
- Family friendly dump and go dinner when served over rice and a side of veggies.
- Slow cooker recipes are great for game day, potlucks, tailgating, or party appetizers.
Teriyaki Meatballs Ingredients
- Frozen homestyle meatballs: You can use either fresh or fully cooked frozen meatballs.
- Low-sodium soy sauce
- 100% pineapple juice
- Hoisin sauce
- Light brown sugar
- Minced garlic
- Grated ginger
- Sesame oil
- Cornstarch
- Cold water
- Scallions or green onions (optional garnish)
- Sesame seeds (optional garnish)
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Make With A Different Meat: Feel free to swap out ground beef meatballs for turkey meatballs, pork meatballs, or chicken meatballs. Or if you prefer not to use frozen fully cooked meatballs, you can use homemade meatballs for this recipe.
- Vegetarian Version: You can make this a vegetarian meal by using your favorite fresh or frozen meatless meatballs.
- Prepare With Pineapple Chunks: You can easily add a can of pineapple chunks (or use fresh pineapple) to the sauce to make slow cooker pineapple teriyaki meatballs. If using canned, make sure to drain and reserve the juice and use it in your sauce.
How to Make Teriyaki Meatballs
- Make The Teriyaki Sauce: Whisk together the soy sauce, pineapple juice, hoisin sauce, brown sugar, garlic, ginger, and sesame oil. Pour the sauce over all the meatballs.
- Prepare The Crock Pot: Add the frozen meatballs to the insert of a slow cooker (crockpot). Pour the sauce over the meatballs and cover with the lid.
- Cook On Low: Cook on LOW for 4-4½ hours.
- Add Slurry To The Sauce: Whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce and meatballs.
- Cook On High: Continue cooking on HIGH with the lid off for 20-30 minutes. Stir your meatballs and sauce every few minutes until your sauce has thickened.
- Serve: Stir the meatballs to coat with sauce and garnish with sliced scallions and sesame seeds before serving. Enjoy!
Tips For Making The Best Teriyaki Meatballs
- Homestyle meatballs work best for this recipe. The Italian-style frozen meatballs are delicious, however I find that the Italian seasonings do not blend as well with the Asian flavors of the teriyaki sauce.
- You can make a shortcut sauce by adding 2 cups of your favorite bottled teriyaki sauce, ¾ pineapple juice, and ½ cup water. Stir and pour over the meatballs. You will only need to add the cornstarch slurry if you want your sauce to thicken up.
- Dole brand makes a 6-pack of mini, 6-ounce cans of 100% pineapple juice. One of these cans works perfectly in this recipe. I like to keep these mini cans on hand to make quick and easy marinades or to add to my favorite tropical cocktails.
- Consider using a slow cooker liner when making these meatballs for super easy cleanup!
How to Store Teriyaki Meatballs
- To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the sauce-coated meatballs in an airtight container once they have cooled completely for up to 2 months.
- To Reheat: You can rewarm these meatballs in a large sauce pot on medium-low heat. You may need to add a tablespoon or two of water to loosen up the sauce as the meatballs warm through. Be sure to thaw the frozen teriyaki meatballs in the refrigerator before rewarming them.
How To Serve Teriyaki Meatballs
These teriyaki meatballs are a great party appetizer, side dish or they can be served over rice with a side of steamed vegetables for a quick and easy weeknight dinner.
- Appetizer: Serve these meatballs as an appetizer with toothpicks! You can serve them in a big bowl, or keep it easy and serve straight from the slow cooker! When serving these meatballs as an appetizer, set your slow cooker to WARM, and the meatballs can be kept covered for an additional 1-2 hours.
- Side Dish: These meatballs make a great side dish for a holiday buffet or potluck dinner.
- Dinner: Serve the meatballs on top of white rice, brown rice, cauliflower rice, mashed potatoes, or noodles for an easy make-ahead dinner.
More Easy Crock Pot Recipes
Other Easy Dinner Recipes
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Teriyaki Meatballs
Serves — 16
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Ingredients
- 56 ounces (2 28-ounce) bags of frozen homestyle meatballs
- 1 cup low-sodium soy sauce
- ¾ cup 100% pineapple juice
- ½ cup hoisin sauce
- ½ cup light brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Optional garnish
- thinly chopped scallions
- sesame seeds
Instructions
- Add the frozen homestyle meatballs to the insert of a 6-quart slow cooker (crockpot).56 ounces (2 28-ounce) bags of frozen homestyle meatballs
- In a medium bowl, add the low-sodium soy sauce, pineapple juice, hoisin sauce, light brown sugar, minced garlic, grated ginger, and sesame oil. Whisk to combine to create the teriyaki sauce.1 cup low-sodium soy sauce, ¾ cup 100% pineapple juice, ½ cup hoisin sauce, ½ cup light brown sugar, 2 tablespoons minced garlic, 2 tablespoons grated ginger, 2 teaspoons sesame oil
- Pour the teriyaki sauce evenly over all the frozen meatballs in the slow cooker.
- Cover with the lid and cook on LOW for 4-4½ hours.
- Whisk together the cornstarch and cold water in a small bowl to create a slurry. Remove the lid, pour the slurry into the slow cooker, and stir it into the sauce and meatballs.1 tablespoon cornstarch, 1 tablespoon cold water
- Turn the slow cooker to HIGH and keep the lid off of the slow cooker for 20-30 minutes. This will allow the sauce to thicken. Be sure to stir your meatballs and sauce every few minutes until your sauce has thickened to the desired consistency.
- Stir the meatballs to evenly coat all the meatballs with the sauce and garnish with the thinly sliced scallions and sesame seeds if desired before serving.thinly chopped scallions, sesame seeds
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container, in the refrigerator, for up to 4 days.
- To Freeze: You can freeze the sauce-coated meatballs, once they have cooled completely, in an airtight container for up to 2 months.
- To Reheat: You can rewarm these meatballs in a large sauce pot on medium-low heat. You may need to add a tablespoon, or two, of water to loosen up the sauce as the meatballs warm through. Be sure to thaw the frozen teriyaki meatballs in the refrigerator before rewarming them.
- These teriyaki meatballs are a great party appetizer, or they can be served over white rice with a side of steamed vegetables for a quick and easy weeknight dinner. If serving these meatballs as an appetizer, you can set your slow cooker to WARM, and the meatballs can be kept covered for an additional 1-2 hours.
- Homestyle meatballs work best for this recipe. The Italian-style frozen meatballs are delicious, however I find that the Italian seasonings do not blend as well with the Asian flavors of the teriyaki sauce.
- You can make a shortcut sauce by adding 2 cups of your favorite bottled teriyaki sauce, ¾ pineapple juice, and ½ cup water. Stir and pour over the meatballs. You will only need to add the cornstarch slurry if you want your sauce to thicken up.
- Dole brand makes a 6-pack of mini, 6-ounce cans of 100% pineapple juice. One of these cans works perfectly in this recipe. I like to keep these mini cans on hand to make quick and easy marinades or to add to my favorite tropical cocktails.
- Consider using a slow cooker liner when making these meatballs for super easy cleanup!
Nutrition Info
Calories: 329kcal | Carbohydrates: 14g | Protein: 19g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 771mg | Potassium: 378mg | Fiber: 1g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
