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Slow-Cooker Pineapple-Teriyaki Meatballs

Angela Sellari
Our Slow-Cooker Pineapple-Teriyaki Meatballs are the perfect game-day appetizer but are equally delicious over a bowl of rice or noodles.
4.93 from 13 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Appetizer
Cuisine asian
Servings 12 servings
Calories 223 kcal

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.

Nutrition

Calories: 223kcalCarbohydrates: 17gProtein: 11gFat: 12gSaturated Fat: 5gSodium: 576mgFiber: 1g
Keyword Slow Cooker Pineapple Teriyaki Meatballs
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