Description
How to make Crockpot Pineapple Teriyaki Meatballs with juicy meatballs, sweet pineapple, and savory sauce that your family will love.
Ingredients
Scale
- Meatballs & Pineapple:
- 2 lbs frozen cooked meatballs
- 1 (20 ounce) can pineapple chunks, undrained
- Teriyaki Sauce Base:
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1/2 cup water
- Aromatics & Thickener:
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch
- Seasoning & Garnish:
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Whisk Sauce: In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, water, minced garlic, and grated ginger. This forms the savory base for your Crockpot Pineapple Teriyaki Meatballs. Ensure it’s well combined for even flavor.
- Load Crockpot: Carefully add the frozen cooked meatballs and the undrained can of pineapple chunks to your crockpot. Spreading them evenly helps ensure everything cooks together perfectly. This sets the stage for delicious Crockpot Pineapple Teriyaki Meatballs.
- Pour & Stir: Pour the whisked teriyaki sauce mixture directly over the meatballs and pineapple in the crockpot. Gently stir to coat all ingredients thoroughly. This ensures every bite of this fantastic dish will be bursting with sweet and savory flavor.
- Slow Cook: Cover the crockpot and cook on HIGH for 2-3 hours or LOW for 3-4 hours, until the meatballs are heated through and tender. The longer cook time on LOW allows flavors to meld beautifully for these teriyaki meatballs.
- Thicken Sauce: In a small bowl, create a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of water. Stir this into the Crockpot Pineapple Teriyaki Meatballs during the last 30 minutes of cooking to thicken the sauce to your desired consistency.
- Garnish & Enjoy: Once thickened, stir in red pepper flakes if desired. Garnish your delicious Crockpot Pineapple Teriyaki Meatballs with sesame seeds and sliced green onions. Serve hot over rice or noodles for a satisfying and easy meal.
Notes
Always make a cornstarch slurry with cold water to prevent lumps in your sauce, ensuring a smooth finish.
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days; do not leave out.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce, ensuring meatballs are also GF.
Serve hot over fluffy white rice or lo mein noodles, garnished with sesame seeds and green onions.
Whisk the teriyaki sauce base up to 2 days ahead and refrigerate it in a sealed jar for quicker prep.
**Allergy Information:** Dairy, Eggs, Gluten, Soy, Sesame