Description
How to make savory Crockpot Pineapple Teriyaki Meatballs with frozen meatballs and a tangy sauce that’s perfect for busy weeknights.
Ingredients
Scale
- The Meatballs & Pineapple Base:
- 2 pounds frozen cooked meatballs
- 1 (20-ounce) can crushed pineapple in 100% juice, undrained
- Tangy Teriyaki Sauce Foundation:
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 1/4 cup rice vinegar
- 1/4 cup chicken broth
- Aromatic Flavor Boosters:
- 2 cloves fresh garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- Thickener & Seasonings:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh Garnishes:
- 2 tablespoons toasted sesame seeds, for garnish
- 1/4 cup fresh green onions, sliced, for garnish
Instructions
- Prep Meatballs: Add frozen meatballs and the undrained crushed pineapple to your slow cooker. This forms the delicious base for your Crockpot Pineapple Teriyaki Meatballs. Ensure they are evenly spread for best results.
- Whisk Sauce: In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, and chicken broth. This creates the sweet and savory foundation for your teriyaki sauce. Stir until the sugar dissolves.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and toasted sesame oil into your whisked sauce mixture. This addition infuses the sauce with wonderful aromatic flavors. Mix until fully combined.
- Slow Cook: Pour the prepared sauce over the meatballs and pineapple in the slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until heated through. Stir occasionally for even cooking.
- Thicken Sauce: In a small bowl, whisk cornstarch with cold water to create a slurry. Stir this into the Crockpot Pineapple Teriyaki Meatballs during the last 30 minutes of cooking. The sauce will thicken beautifully.
- Season Dish: Add black pepper and optional red pepper flakes to the thickened Crockpot Pineapple Teriyaki Meatballs. Stir gently to incorporate these seasonings, adjusting to your taste preference for a perfect finish.
- Garnish Serve: Transfer the flavorful meatballs to a serving platter. Garnish generously with toasted sesame seeds and fresh sliced green onions for a vibrant presentation. Serve warm over rice.
Notes
Add cornstarch slurry only during the last 30 minutes to ensure a beautifully smooth, thick sauce.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days.
For a gluten-free version, use tamari or coconut aminos, ensuring your frozen meatballs are also gluten-free.
Serve warm over fluffy rice, or as an appetizer skewered with extra pineapple chunks.
Prepare the sauce components (excluding cornstarch) a day in advance for easier assembly.
**Allergy Information:** Dairy, Eggs, Gluten, Soy, Sesame