Description
Delicious slow cooker teriyaki meatballs that are easy to prepare and perfect for any occasion.
Ingredients
- 2 pounds frozen fully-cooked meatballs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar (packed)
- 3 cloves garlic (minced)
- 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)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Sauce Base: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and honey.
- Load the Slow Cooker: Place the frozen meatballs in the slow cooker and pour the sauce mixture over them.
- Cook Slowly: Cover and cook on Low for 240-300 minutes or High for 120-180 minutes, stirring halfway through.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water to create a slurry and add it to the slow cooker.
- Finish and Serve: Garnish with sesame seeds and chopped green onions before serving.
Notes
Serve this dish over rice or noodles, or as bite-sized appetizers. Can be stored in the refrigerator for 3-4 days or frozen for up to three months.