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
Scale
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.
