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Slow Cooker Teriyaki Meatballs

Slow Cooker Teriyaki Meatballs

Game-changer for busy weeknights, offering a delightfully simple and flavorful meal that comes together with minimal effort. This recipe transforms humble ingredients into a crowd-pleasing dish perfect for family dinners, parties, or even a satisfying lunch.
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Prep Time 10 minutes
Cook Time 3 hours
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen fully cooked meatballs
  • 1 cup teriyaki sauce (store-bought or homemade)
  • 1/4 cup apricot preserves or pineapple jam
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to create a slurry)
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Slow Cooker
  • Saucepan

Method
 

  1. In your slow cooker insert, whisk together the teriyaki sauce, apricot preserves (or pineapple jam), soy sauce (or tamari), rice vinegar, minced garlic, grated ginger, and optional red pepper flakes. Ensure everything is well combined.
    1 cup teriyaki sauce, 1/4 cup apricot preserves or pineapple jam, 1 tablespoon soy sauce (or tamari for gluten-free), 1 tablespoon rice vinegar, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes
  2. Gently add the frozen fully cooked meatballs to the slow cooker. Stir them into the sauce mixture, ensuring each meatball is coated.
    1 pound frozen fully cooked meatballs
  3. Cover the slow cooker and cook on the LOW setting for 2-3 hours, or on the HIGH setting for 1-1.5 hours. The cooking time will depend on your specific slow cooker and how frozen the meatballs are. You want the meatballs to be heated through and the sauce to be warm and flavorful.
  4. About 30 minutes before serving, stir in the cornstarch slurry (cornstarch mixed with cold water). Stir gently until the sauce begins to thicken. This step is optional but results in a richer, more syrupy sauce.
    1 tablespoon cornstarch (mixed with 2 tablespoons cold water to create a slurry)
  5. Once the sauce has reached your desired consistency and the meatballs are thoroughly heated, carefully spoon the Slow Cooker Teriyaki Meatballs and sauce into a serving dish. Garnish generously with sesame seeds and chopped green onions.
    Sesame seeds, Chopped green onions

Notes

Leftover Slow Cooker Teriyaki Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat on the stovetop, gently reheat in a saucepan over medium-low heat, stirring occasionally. You may need to add a tablespoon or two of water or teriyaki sauce if the sauce has thickened too much.
To reheat in the microwave, place a serving in a microwave-safe dish, cover loosely, and microwave on 50% power in 1-minute intervals, stirring in between.
To reheat in the slow cooker, place leftovers on the LOW setting for about 1-1.5 hours, stirring occasionally.
For longer storage, freeze cooled meatballs and sauce in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.