Slow Cooker Teriyaki Meatballs
Slow Cooker Teriyaki Meatballs are tender beef meatballs simmered in a sweet and savory pineapple teriyaki glaze, made effortlessly in the crock pot. This hands-off recipe is perfect for easy weeknight dinners or party appetizers.
Equipment
- Slow Cooker (4-6 quart)
- Large skillet
- Mixing bowls
- Whisk
- Small bowl
Ingredients
- 2 lbs lean ground beef (90/10)
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tbsp toasted sesame oil
- 1 can (20 oz) pineapple tidbits, with juice
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp toasted sesame seeds
- 3 whole green scallions, sliced into thin rings
Instructions
- In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, minced garlic, and grated ginger. Mix gently until just combined, then shape into about 30 meatballs, roughly 1 1/2 inches each.
- Heat a drizzle of oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until browned, about 5-6 minutes per batch. Transfer to the slow cooker.
- In a medium bowl, whisk together low-sodium soy sauce, brown sugar, toasted sesame oil, and the entire can of pineapple tidbits with its juice. Pour over the meatballs in the slow cooker.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until meatballs are cooked through and tender.
- In a small bowl, stir together cornstarch and cold water until smooth. Switch slow cooker to HIGH if not already, then stir the slurry into the sauce. Cover and cook for another 15-20 minutes, until glaze is thickened and glossy.
- Gently stir meatballs to coat evenly in the thickened teriyaki glaze. Sprinkle with toasted sesame seeds and sliced scallions just before serving.
Notes
Storage: Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. The flavors often deepen overnight.
Reheating: Warm the meatballs in a saucepan over medium-low heat, stirring occasionally, or microwave in 30-second bursts until heated through. Add a splash of water if the sauce has thickened too much.
Freezing: Freeze cooled meatballs with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best Tips: Don’t overmix the meatball mixture to keep them tender. Searing the meatballs before slow cooking adds a rich, caramelized flavor. Use fresh ginger for the brightest taste.
Variations: Swap ground beef for ground turkey or chicken for a leaner option. Add 1-2 teaspoons of sriracha for a spicy kick. Use gluten-free panko and tamari for a gluten-free version.