Slow Cooker Teriyaki Meatballs

Slow cooker teriyaki meatballs are a weeknight lifesaver: sweet, tangy sauce coats ready-to-heat frozen meatballs for an effortless, crowd-pleasing meal. This recipe uses pantry staples—pineapple juice, soy sauce, brown sugar, garlic and ginger—then lets the slow cooker do the heavy lifting so you can come home to glossy, saucy meatballs that taste like you spent hours in the kitchen. If you love the same sweet-savory balance in other dishes, try the pineapple-forward flavors from our take on pineapple teriyaki wings for another party-ready option.

Why you’ll love this dish

This is the kind of recipe that wins busy nights and potlucks. It’s fast to assemble, uses fully cooked frozen meatballs (no shaping or browning), and delivers bold flavor with almost no hands-on time. The pineapple juice brightens the sauce while brown sugar and optional honey add caramelized depth. Low-sodium soy sauce keeps the salt in check so kids and adults both enjoy it.

“A single slow-cooker batch fed our family of four with leftovers for lunches—sweet, sticky, and impossible to resist.”

Perfect occasions: weeknight dinners, game-day snacks, potlucks, or an easy appetizer for holiday gatherings. It’s also great for meal prep—make a double batch and freeze portions.

Step-by-step overview

1. Whisk a simple teriyaki-style sauce from pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, and optional honey.
2. Nestle frozen, fully-cooked meatballs in the slow cooker, pour the sauce over them, and cook low and slow until heated through.
3. Thicken the sauce near the end with a cornstarch slurry so it clings to each meatball.
4. Garnish with sesame seeds and chopped green onions and serve over rice, noodles, or toothpicks for a party platter.

What you’ll need

• 2 pounds frozen fully-cooked meatballs (beef, pork, turkey, or plant-based)
• 1 cup pineapple juice (canned or fresh) — adds sweetness and acidity
• ½ cup low-sodium soy sauce (substitute tamari for gluten-free)
• ⅓ cup packed brown sugar (adjust to taste)
• 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• 2 tablespoons honey (optional, for extra glaze and depth)
• Sesame seeds and chopped green onions for garnish

Ingredient notes: If you prefer a less sweet sauce, reduce the brown sugar by 1–2 tablespoons. For a smokier profile, add 1 teaspoon toasted sesame oil near the end.

Step-by-step instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and honey (if using). Make sure the sugar dissolves.
2. Place frozen meatballs in an even layer in the slow cooker. They don’t need to be thawed.
3. Pour the sauce over the meatballs, stirring gently so most meatballs get coated. Cover the slow cooker.
4. Cook on Low for 4–5 hours or High for 2–3 hours. Stir once halfway through to redistribute sauce. Meatballs are already cooked—this step warms them and lets flavors infuse.
5. About 30 minutes before serving, whisk cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir gently. Continue cooking until the sauce thickens and becomes glossy (about 20–30 minutes).
6. Taste and adjust: add a pinch of salt, more honey for sweetness, or a splash of vinegar for brightness. Garnish with sesame seeds and chopped green onions before serving.

Best ways to enjoy it

Serve over steamed white rice, brown rice, or coconut rice to soak up the sauce. They’re also fantastic tossed with lo mein or udon noodles, or served as an appetizer on toothpicks with extra glaze for dipping. For a fresh contrast, plate with a simple cabbage slaw or steamed broccoli. If you want another slow-cooker pineapple pairing for a themed meal, try the savory flavors in the slow cooker leftover goose curry for an unexpected complementary dish.

Storage and reheating tips

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat in a saucepan over low heat with a splash of water or pineapple juice to loosen the sauce. Microwave reheating is fine—heat in 60-second intervals, stirring between, until hot.
• Food safety: Because these meatballs are fully cooked and reheated, ensure they reach 165°F (74°C) when reheating for safe consumption.

Helpful cooking tips

• No need to thaw: Using frozen fully-cooked meatballs saves time and gives a better texture than overcooking fresh ones.
• Fresh ginger vs. ground: Fresh ginger gives a brighter, fresher bite. Ground ginger works in a pinch but reduce by half for a balanced flavor.
• Control sweetness: Reduce brown sugar by 1–2 tablespoons if you prefer less sweet. Add honey last for a glossy finish.
• Avoid a gluey sauce: Mix cornstarch slurry cold and add it toward the end. Overcooking after adding cornstarch can thin the sauce again.
• Crisp finish (optional): For a slightly caramelized exterior, transfer thickened meatballs to a foil-lined baking sheet and broil for 2–3 minutes, watching closely.

Creative twists

• Spicy teriyaki: Add 1–2 teaspoons sriracha or a dash of crushed red pepper to the sauce.
• Gluten-free: Use tamari instead of soy sauce and ensure meatballs are gluten-free.
• Hawaiian-style: Stir in pineapple chunks during the last 30 minutes of cooking for chunks of fruit and extra juice.
• BBQ-teriyaki fusion: Swap half the brown sugar for 2 tablespoons of your favorite BBQ sauce for a smoky-sweet combo.
• Vegetarian: Use plant-based meatballs and replace fish-forward condiments as needed to maintain dietary preferences.

Common questions

Q: Can I use thawed fresh meatballs instead of frozen fully cooked ones?
A: Yes. If using thawed, pre-cooked meatballs, reduce the High/Low cook time slightly—heat until warmed through and sauce has infused, typically 1.5–2 hours on Low. If using raw meatballs, brown them first and ensure they reach a safe internal temperature (160–165°F depending on meat type).

Q: What if my sauce isn’t thickening?
A: Make sure your slurry is well mixed (no lumps) and add it to a simmering but not aggressively boiling sauce. If it’s still thin after 10–15 minutes, make another 1 tablespoon cornstarch + 1 tablespoon water slurry and add slowly.

Q: Can I make this ahead for a party?
A: Absolutely. Cook fully, let cool, then refrigerate. Reheat on Low in the slow cooker with a little added liquid (water or pineapple juice) until warm, then thicken just before serving. This keeps meatballs moist and the sauce fresh.

Q: How can I reduce sodium without losing flavor?
A: Use low-sodium soy sauce (as the recipe calls for), rinse canned pineapple if using chunks, and balance with a touch more acid (vinegar) or sweetness (honey) to maintain depth without salt.

Q: Is this freezer-friendly as a cooked dish?
A: Yes. Cool, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

Slow Cooker Teriyaki Meatballs

Sweet, tangy meatballs coated in a homemade teriyaki sauce, made effortlessly in a slow cooker for a delicious weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Appetizer, Main Course

Cuisine Asian, Japanese

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the Teriyaki Sauce

• 1 cup pineapple juice (canned or fresh) Adds sweetness and acidity
• ½ cup low-sodium soy sauce Substitute tamari for gluten-free
• ⅓ cup packed brown sugar Adjust to taste
• 3 cloves garlic, minced or 1 tsp garlic powder in a pinch
• 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 tablespoons cornstarch for slurry
• 2 tablespoons water for slurry
• 2 tablespoons honey optional, for extra glaze and depth

For the Meatballs

• 2 pounds frozen fully-cooked meatballs beef, pork, turkey, or plant-based

For Garnish

• sesame seeds
• chopped green onions

Instructions

 

Preparation

• In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and honey (if using). Make sure the sugar dissolves.
• Place frozen meatballs in an even layer in the slow cooker. They don’t need to be thawed.
• Pour the sauce over the meatballs, stirring gently so most meatballs get coated. Cover the slow cooker.

Cooking

• Cook on Low for 4–5 hours or High for 2–3 hours. Stir once halfway through to redistribute sauce.
• About 30 minutes before serving, whisk cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir gently. Continue cooking until the sauce thickens and becomes glossy (about 20–30 minutes).
• Taste and adjust: add a pinch of salt, more honey for sweetness, or a splash of vinegar for brightness.
• Garnish with sesame seeds and chopped green onions before serving.

Notes

Serve over steamed white rice, brown rice, or coconut rice. Great for potlucks and meal prep. Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.

Keyword Easy Dinner, Meal Prep, Slow Cooker, sweet and savory, teriyaki meatballs