Slow-cooked to perfection in a homemade sauce, this teriyaki meatball recipe is perfect for any occasion. Serve them up as a toothpick appetizer for a party or tailgate, or serve them over rice for a nice family dinner.
This teriyaki meatballs recipe is flavor-packed and sure to become a fast favorite in your home as it has in mine. Made with homemade or frozen meatballs, it’s always an easy dinner recipe we don’t mind repeating.
Ingredients for Teriyaki Pineapple Meatballs
- Brown sugar
- Low sodium soy sauce
- Apple cider vinegar
- Sesame oil
- Red pepper flakes
- Minced garlic cloves
- Crushed pineapple
- Pineapple juice
- Sesame seeds *optional
- Scallions *optional
For the exact amounts needed, please see the recipe card below.
How to Make Crock Pot Teriyaki Meatballs
- Combine the brown sugar, soy sauce, water, vinegar, sesame oil, red pepper flakes, cornstarch, garlic, pineapple, pineapple juice, and sesame seeds in a slow cooker with a whisk.
- Add in your meatballs and stir gently to get them coated in the sauce.
- Place the lid onto the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-4 hours.
- Serve over rice with chopped scallions. Enjoy!
Farmstead Tips for Teriyaki Meatball Recipe
If you plan on cooking this teriyaki meatballs crockpot recipe for a longer time period, then you will want to increase the water needed to ¾ cup so that there is enough liquid in the slow cooker to prevent the meatballs from drying out or the sauce from burning.
The actual number of meatballs that this recipe can make will vary based on the size of the meatballs you make. If they are smaller, you should be able to easily fit more than 16 in your crockpot.
For easier clean-up, you can use crockpot liners. These just sit in the crockpot and hold your food inside so that it doesn’t touch the ceramic slow cooker liner, making clean up as easy as putting away any leftovers and tossing out the used bag.
Variations for Crock Pot Teriyaki Meatballs
Add in bell peppers and onions. If desired, you can add in some thinly sliced colorful bell peppers and onions to make this recipe a little more flavorful and colorful.
Use storebought sauce instead. While we truly love and adore this homemade teriyaki sauce, there’s nothing stopping you from using a bottle of your favorite brand of sauce either. Replace the sauce by volume, you’ll need about 2 cups.
Use different types of meatballs. You can use beef meatballs, turkey meatballs, chicken meatballs, or even pork, and this recipe would still turn out amazing. Use your favorite store brand or make them yourself and enjoy.
How to Serve Teriyaki Meatballs
- I like to serve these teriyaki meatballs over rice, but you could serve them over whatever sounds good to you. You can use homemade white rice, brown rice, or even riced cauliflower.
- Serve it up with a side of something green like steamed broccoli, asparagus, or cooked snow peas, and it’s sure to be a delicious meal.
- If you made small meatballs and served them on toothpicks, this would also make a great appetizer for parties. Serve them right out of the slow cooker with toothpicks – easy!
How to Reheat Teriyaki Meatballs
You can reheat these meatballs in the slow cooker or in the microwave. I prefer the slow cooker when they’re frozen or I’m doing a large batch, but if you just want a single serving, the microwave is the way to go.
- To reheat in the crockpot, just add your meatballs and cook over high or low heat until fully warmed through.
- To reheat in the microwave, place a couple of meatballs onto a plate and cover (to prevent the sauce from splattering) and heat for 1 minute, adding an additional 30 seconds or minute if needed until heated through.
Yes, you can use store-bought meatballs or homemade for this recipe no problem.
These meatballs can be kept stored in an airtight container in the fridge for up to 3-5 days. This is great for meal planning simple lunches throughout the week.
Yes, this meal can be frozen for later if desired. To do this, let them first cool completely after they’ve been cooked. Then place into a freezer-safe airtight container for up to 3 months. When ready to eat, reheat and enjoy. Do not refreeze them after they have been thawed once.
I love how versatile crockpot meatball recipes can be, and since I always have a supply of homemade frozen meatballs in my freezer, this dish becomes even simpler to prep. Just whisk together the sauce and combine it all in the crockpot for it to do all of the heavy lifting while you enjoy the sweet aroma of teriyaki pineapple meatballs wafting around your house.
- 1/3 cup brown sugar
- 1/2 cup soy sauce low sodium
- 2/3 cup water see note
- 2 tablespoons cider vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes or your preference
- 2 teaspoons cornstarch
- 2 cloves garlic minced
- 1/2 cup crushed pineapple
- 3 tablespoons pineapple juice from can of crushed pineapple
- 16 meatballs see note
- 1 teaspoon sesame seeds optional
- 2 scalions chopped, optional
- In a slow cooker or crockpot, combine brown sugar, soy sauce, water, vinegar, sesame oil, salt, red pepper, cornstarch, garlic, pineapple, pineapple juice, and sesame seeds.
- Whisk together until well combined.
- Place meatballs in sauce, gently stirring to coat in sauce.
- Cook on low for 4 hours up to 6 hours or high for 2 hours up to 4 hours, (see note).
- Serve over rice with chopped scallions.