Our Slow-Cooker Pineapple-Teriyaki Meatballs are the perfect game-day appetizer but are equally delicious over a bowl of rice or noodles.
When friends stop over for a drink on the weekend, many of us will tear open a bag of chips or pretzels and call it a day. Those feeling slightly more accomplished might serve a simple cheeseboard with some crackers. While there’s nothing wrong with either option (after all, it’s the good company that matters), there’s no reason why we can’t make a little more effort every now and then.
There’s no need to slave over a hot stove, however. This recipe for pineapple-teriyaki meatballs only requires you to make a flavorful teriyaki sauce with the pungency of garlic and ginger, mix it with a package of frozen meatballs, add in some crushed pineapple for sweetness, and let your slow cooker do the work while you get on with the rest of your day. All you have to do when your guests arrive is transfer these tender, savory delights to a large serving platter, finish them off with a scattering of sesame seeds and chopped scallions, and wait for the compliments. They’ll likely disappear in no time, so make sure you sneak in a few before you present them in all their glazed and gorgeous glory.
Of course, you could also opt to serve these meatballs as part of a main course (perhaps over some soba noodles and sautéed bok choy) or even inside a roll topped with shredded lettuce.
Can I make these on the stovetop?
Yes, you can. Simply place the sauce, meatballs, and pineapple in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and clamp on a lid. Cook for 25 to 30 minutes, gently stirring once or twice. The meatballs should reach an internal temperature of 165°F. Whatever method you choose, bear in mind that the meatballs do not need to be defrosted.
How do I store leftovers?
Once cooled, transfer the meatballs to an airtight container and store them in the fridge for up to 3 days. They can also be frozen in a Ziploc bag or freezer-safe container for up to 3 months. Reheat on the stovetop until piping hot.
Serving suggestions
These meatballs go very well alongside appetizers such as our classic Deviled Eggs Recipe and our easy Cauliflower Wings. All of these choices are great with something bright and refreshing on the side, such as our Sweet Citrus Mint Iced Tea.
Slow-Cooker Pineapple-Teriyaki Meatballs
Ingredients
- 1 cup water
- 5 tablespoons packed brown sugar
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1 clove of garlic minced
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 package frozen meatballs (32 ounces)
- 1 can crushed pineapple, in juice (8 ounces)
- 1 tablespoon sesame seeds as garnish
- 2 scallions chopped, as garnish
Instructions
- In a saucepan set over medium heat, combine water, brown sugar, soy sauce, honey, garlic, and ground ginger.
- In a small bowl, combine the cornstarch with the cold water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens, approximately 3 minutes. It should be thick enough to coat the back of a spoon.
- Place the frozen meatballs into the slow cooker.
- Pour the sauce over the meatballs and add the crushed pineapple, stirring to combine.
- Heat on high for 2 to 3 hours or on low for 4 to 5 hours.
- Serve with a scattering of sesame seeds and chopped scallions.
Everybody loves meatballs. I like the sweet and savory mix in the flavors.
These would be delicious. I like teriyaki and adding pineapple would give it a great flavor, too.