If you’re on the hunt for a delightful, crowd-pleasing dish that’s both fuss-free and bursting with flavor, look no further than this Crockpot Teriyaki Meatballs Recipe. Imagine tender, savory meatballs simmered in a luscious teriyaki sauce enriched by sweet pineapple tidbits and a little kick of chili garlic sauce—slow-cooked to perfection while you go about your day. This recipe transforms simple ingredients into a comforting, irresistible meal that can easily feed a crowd or become your go-to weeknight hero.
Ingredients You’ll Need
This Crockpot Teriyaki Meatballs Recipe is wonderfully simple, relying on a handful of essential ingredients that each bring their own magic to the pot. Every item here contributes to a beautiful harmony of sweet, tangy, and savory notes, while adding color, texture, and that signature slow-cooked depth you just can’t beat.
- Frozen cooked meatballs (26 ounces): Using pre-cooked meatballs saves time and ensures that each bite is juicy and tender.
- Teriyaki sauce (21 ounces): The star of the dish that delivers rich, savory-sweet vibes with soy, ginger, and garlic undertones.
- Canned pineapple tidbits (20 ounces, drained): These bring a refreshing burst of tropical sweetness and subtle acidity to balance the sauce.
- Chili garlic sauce (1 tablespoon): Adds just the right amount of heat and a touch of complexity without overpowering the other flavors.
- Sliced green onions (optional): A fresh garnish that adds crunch and a pop of color.
- Sesame seeds (optional): Toasted seeds lend a nutty aroma and a delicate texture contrast when sprinkled on top.
How to Make Crockpot Teriyaki Meatballs Recipe
Step 1: Combine Ingredients in the Crockpot
Start by placing the frozen cooked meatballs right into your crockpot—no thawing needed, which makes this recipe even easier. Pour in the teriyaki sauce, add the drained pineapple tidbits, and the chili garlic sauce. Give everything a gentle toss to coat the meatballs evenly in the sauce. This step ensures that every juicy bite will be infused with that signature teriyaki flavor and hint of sweetness from the pineapple.
Step 2: Slow Cook on Low
Set your crockpot on low and let it work its magic for about 4 hours. The low and slow cooking gently warms the meatballs while allowing the sauce to thicken and flavor to intensify. Stir occasionally if you’re around, but it’s perfectly fine to leave it undisturbed. The flavors will meld beautifully, turning the sauce glossy and the meatballs blissfully tender.
Step 3: Garnish and Finish
Once the cooking time is up, it’s time to make this dish even more vibrant. Sprinkle on sliced green onions for a fresh pop of color and crunch, and scatter sesame seeds over the top for a delicate nutty touch. These simple finishing steps elevate the presentation and add texture without any extra effort.
How to Serve Crockpot Teriyaki Meatballs Recipe
Garnishes
Fresh garnishes like green onions and sesame seeds are lovely, but you can also consider fresh cilantro for a bright, herby twist or a few thin slices of fresh red chili if you love extra heat. These finishing touches can brighten the dish and add a personalized flair.
Side Dishes
Serve these Crockpot Teriyaki Meatballs Recipe wonders alongside fluffy jasmine rice or steamed white rice to soak up all that glorious sauce. For something crunchy and fresh, a side of stir-fried vegetables or a crisp Asian-inspired slaw is a perfect match. You can also try them over noodles or with warm bao buns for a fun twist.
Creative Ways to Present
If you’re bringing these meatballs to a party, try serving them on colorful skewers for easy dipping and sharing. Another great idea is to pile them high on a platter, surrounded by fresh cucumber slices, and let guests help themselves. Mini hoagie rolls or slider buns also turn these meatballs into irresistible sliders for a casual, fun meal.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Teriyaki Meatballs Recipe store beautifully in an airtight container in the fridge for up to 4 days. The flavors continue to develop as they sit, making your next meal just as delightful, if not more so.
Freezing
You can freeze these meatballs for up to 3 months. Make sure to cool them completely before transferring to a freezer-safe container or heavy-duty freezer bags. Portioning into meal-sized amounts makes thawing and reheating a breeze when time is tight.
Reheating
Reheat gently in a saucepan over low heat to keep the meatballs moist and the sauce smooth, stirring occasionally. Alternatively, use the microwave on medium power, checking frequently to avoid drying out the meatballs. Adding a splash of water or extra teriyaki sauce can help refresh the texture.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs will work beautifully in this Crockpot Teriyaki Meatballs Recipe. Just make sure they are cooked through before adding them to the crockpot since the slow cooker is mainly warming and infusing flavors.
What if I don’t like pineapple?
No problem! You can leave out the pineapple tidbits if they aren’t your thing, or substitute with diced apples or mango for a different kind of sweetness and texture that still complements the teriyaki sauce well.
Is this recipe spicy?
It has a gentle kick thanks to the chili garlic sauce, but it’s not overwhelmingly spicy. If you prefer milder flavors, just reduce the amount of chili sauce or omit it entirely.
Can I double this recipe for a bigger batch?
Yes! This recipe scales nicely. Just make sure your crockpot is large enough to accommodate the increased volume, and adjust the cooking time slightly if needed to ensure everything heats evenly.
What’s a good way to make this dish gluten-free?
Simply choose gluten-free meatballs and teriyaki sauce. Many brands offer gluten-free soy sauce or tamari-based teriyaki sauces that keep the flavor authentic without gluten.
Final Thoughts
This Crockpot Teriyaki Meatballs Recipe is the perfect blend of simplicity and sensational flavor, proving that effortless cooking can still shine on any table. Whether you’re feeding family, entertaining guests, or just craving a comforting meal, these meatballs deliver pure joy straight from the crockpot. Give it a try—you might just find your new favorite weeknight meal!
Print
Crockpot Teriyaki Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 to 8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian
Description
This Crockpot Teriyaki Meatballs recipe is a flavorful and easy-to-make dish perfect for gatherings or a simple weeknight meal. Tender cooked meatballs are slow-cooked with sweet and tangy teriyaki sauce, pineapple tidbits, and a hint of chili garlic sauce for a subtle kick. Garnished with green onions and sesame seeds, they make a delicious appetizer or main course with minimal effort.
Ingredients
Meatballs
- 26 ounces frozen cooked meatballs (approximately 52 meatballs)
Sauce
- 21 ounces teriyaki sauce (1 bottle)
- 1 tablespoon chili garlic sauce
Fruit
- 20 ounces canned pineapple tidbits, drained (1 large can)
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Combine ingredients: In the crockpot, add the frozen cooked meatballs, teriyaki sauce, drained pineapple tidbits, and chili garlic sauce. Toss everything gently to ensure all the meatballs are evenly coated with the sauce mixture.
- Cook: Cover the crockpot and cook on low heat for 4 hours. Stir the meatballs occasionally during cooking to prevent sticking and to distribute the flavors evenly throughout the dish.
- Garnish and serve: Once cooked, transfer the meatballs to a serving dish and top with sliced green onions and sesame seeds if you like. Serve warm as an appetizer or over rice for a complete meal.
Notes
- You can use any brand or type of frozen cooked meatballs, beef, pork, chicken, or turkey.
- For a spicier kick, increase the chili garlic sauce amount or add fresh chopped chili peppers.
- These meatballs pair beautifully with steamed white rice or noodles.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in a microwave or stovetop pan.
- If you don’t have a crockpot, you can cook this in a covered skillet on low heat for about 1 hour, stirring often.
