Sweet & Savory Dinner Made Easy
If you’ve got a bag of frozen meatballs and a craving for takeout-style comfort, this one’s for you. These slow cooker teriyaki meatballs are a weeknight lifesaver—tender, saucy, and just the right amount of sweet and spicy.
Why You’ll Love It
- Hands-off cooking – Let the slow cooker do the work.
- Fast prep – Just 5 minutes to toss everything in.
- Family favorite – Kid-approved and picky-eater-friendly.
- Make-ahead friendly – Great for meal prep or leftovers.
- Customizable – Easy to add veggies or change up the sauce.
Want more easy meals like this? Try pairing with something refreshing like this Crunchy Asian Slaw or serve with Spicy Roasted Asian Green Beans for a simple side.
Slow Cooker Teriyaki Meatballs
Meatballs are simmered in the slow cooker in a flavorful, sweet and spicy homemade teriyaki sauce.
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Servings: 4 servings
Calories: 187kcal
Ingredients
- 2 dozen precooked frozen meatballs
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1/3 cup beef broth
- 1/3 cup brown sugar
- 1 tablespoon honey
- 1-2 cloves garlic minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Place meatballs in a lightly greased slow cooker.
- To make teriyaki sauce: in a medium bowl, whisk together remaining ingredients until smooth.
- Pour sauce over meatballs. Cover and cook on low for 4-6 hours, or until sauce bubbles and thickens. To speed up thickening, you may turn the slow cooker to high for the last hour of cooking time.
- Serve over hot cooked rice.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 885mg | Fiber: 1g | Sugar: 16g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
After making this more times than I can count, here’s what I’ve learned:
Recipe Tips
- Use a liner or spray the slow cooker so cleanup’s a breeze.
- Thicken the sauce faster by cranking the heat to high in the last hour. Or, stir in a cornstarch slurry if you’re short on time.
- Veggies are welcome, but add them in the last 1–2 hours. Bell peppers, mushrooms, or snap peas all work well without going mushy.
- Rice soaks up the sauce best, but noodles or cauliflower rice are solid swaps.
Storing & Reheating
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Microwave or warm on the stovetop with a splash of water or broth to loosen the sauce.
- Freeze: Works great frozen—just cool completely first. Reheat from frozen or thaw overnight.
Make It Your Own
There’s plenty of room to play here:
- Spice it up with extra red pepper or a squirt of sriracha.
- Go tropical by adding chunks of mango or more pineapple.
- Try different meatballs—chicken, turkey, even plant-based all work well.
- Make it a bowl with steamed rice, pickled veggies, and a drizzle of extra sauce.
Be sure to save this recipe to your favorite Pinterest board for later.
36 comments
Sanida
Where does the beef broth come in? Is it suppose to go in the sauce?
Danelle
Yes, in the sauce.
Keren
Hi! Do you think I could do this recipe in the instant pot? If so, what setting would you recommend?
Thank you!
Danelle
I’m sure it could, but I do not use an Instant Pot, so I couldn’t recommend the correct setting.
Janis
These are delicious! I made homemade meatballs using the recipe to a tee. So tender and delicious. I have to say that 2 hours on low and then 1 hour on high made the sauce quite thick. Next time I will double the sauce recipe.