Can I make these slow cooker teriyaki meatballs ahead of time?

Yes. You can make and sear the meatballs a day ahead and store them in the fridge. When you are ready, place them in the slow cooker with the sauce and cook as directed. You can also make the full recipe and reheat leftovers the next day.

Can I use frozen meatballs instead of homemade?

Absolutely. Teriyaki meatballs with frozen meatballs work well in this recipe. Skip the searing step and add 30 extra minutes to the cook time. The sauce will still thicken beautifully with the cornstarch slurry.

How do I make pineapple teriyaki meatballs without the pineapple?

Simply leave out the pineapple tidbits and replace the pineapple juice with water or unsweetened apple juice. The sauce will still have great depth from the soy sauce, sesame oil, and brown sugar.

Why did my teriyaki glaze turn out thin?

If the glaze is not thickening, make sure you switched to HIGH after adding the cornstarch slurry. Also check that your cornstarch was fully dissolved in cold water before stirring it in. A lumpy slurry added to hot liquid can cook unevenly.

Slow Cooker Teriyaki Meatballs with Pineapple Glaze

Description

Tender slow cooker teriyaki meatballs coated in a thick, glossy pineapple teriyaki glaze, finished with toasted sesame seeds and fresh scallions.

Ingredients

Scale

1 lb lean ground beef (90/10)
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon oil, for searing
1 can pineapple tidbits, with juice reserved
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1 teaspoon toasted sesame oil, plus more for finishing
1/4 cup reserved pineapple juice
2 tablespoons cornstarch
2 tablespoons cold water
Toasted sesame seeds, for garnish
Sliced green scallions, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Combine the ground beef, panko breadcrumbs, egg, garlic, and fresh ginger in a large bowl, mixing gently until just combined.
Portion the mixture with a one-tablespoon cookie scoop and roll into evenly sized meatballs.
Heat the oil in a heavy skillet and sear the meatballs for 2-3 minutes, until a deep golden-brown crust forms on the outside.
Place the seared meatballs and pineapple tidbits into the slow cooker.
Whisk together the low-sodium soy sauce, brown sugar, toasted sesame oil, and reserved pineapple juice.
Pour the teriyaki mixture over the meatballs and pineapple.
Cover and cook on LOW for 3-4 hours, until the meatballs are cooked through and tender.
About 30 minutes before serving, whisk the cornstarch and cold water together until smooth.
Stir the cornstarch slurry into the slow cooker and switch to HIGH for 30 minutes, until the glaze is thick and glossy.
Stir in a small drizzle of sesame oil right before serving for extra shine and flavor.
Garnish with toasted sesame seeds and sliced green scallions before serving.

Notes

Use lean ground beef to keep the glaze from becoming greasy. Searing the meatballs helps them hold their shape during slow cooking. Serve over steamed rice or with broccoli for an easy complete meal.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 390
Sugar: 24g
Sodium: 980mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 25g
Cholesterol: 95mg