Slow Cooker Teriyaki Meatballs with Pineapple
on Apr 06, 2017, Updated Nov 26, 2024
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Asian-inspired, this Slow Cooker Teriyaki Meatballs with Pineapple is super easy, low carb and can be made in your crockpot. The result is juicy, succulent meatballs that are loaded with flavor and really hard to not love!
Ever since I started making these teriyaki meatballs with pineapple in my slow cooker, it’s changed my life! It really is the best way to make meatballs – in only half the work but with max flavor. Personally, I am never making meatballs another way.
I don’t know about you, but I think the slow cooker or crockpot is such an amazing invention! Since most of the cooking in a slow cooker is hands off, it’s one kitchen appliance that can really make your life easier.
- This slow cooker teriyaki meatballs packs in lots of flavor and texture, perfect to alleviate weeknight dinners
- Mostly hands off cooking process, thereby making it the perfect meal after a long working day
- Can prep ahead and refrigerate or freeze
Love yourself some teriyaki sauce? Check out my teriyaki shrimp broccoli stir fry and teriyaki chicken meal prep bowls for more inspo!
Jump to section: Slow Cooker Teriyaki Meatballs
Frequently Asked Questions
The trick to getting really soft, succulent juicy meatballs is a mix of things. Here are some points to keep in mind:
– Use a combination of beef and pork as pork makes the meatballs softer. But ground chicken works really well too, except chicken meat can get drier fast. As we make everything in the slow cooker in this recipe, your meatballs will turn out nice and moist.
– Soak breadcrumbs in milk while mixing, they combine easily and hold the meatballs together, without drying them out.
– Do not overwork the mixture. While mixing them up, I like using my hands which keeps the mixture light and airy and doesn’t result in tough meatballs.
Teriyaki sauce is a mixture of soy sauce, rice wine vinegar, brown sugar or honey, garlic and ginger. But I also like to add chilli flakes for that sweet and spicy kick. Add some cornflour or potato starch can be used to thicken the sauce. Or you can make the sauce without it by thickening it first on the stove.
Absolutely! You can make the meatballs ahead and store them in the refrigerator in an airtight container for up to 5 days. Alternatively, you can even freeze them for up to 2 months! When you’re ready to cook, allow them to thaw in the refrigerator overnight before adding them with the teriyaki sauce into the slow cooker.
Richa’s Top Tips
- Feel free to use frozen meatballs to save even more time
- You can customise the add on veggies based on your preference and availability. I like to add snap peas for that extra crunch. But broccoli, bell peppers, beans or whatever vegetable you like – all work here
- I have used fresh pineapple, but swap for canned if that’s more easily available to you
- Instead of sautéing the meatballs, you can also bake them in the oven (see recipe card below for instructions).
- Whatever veggies you’re using, make sure to add them about 10 minutes before the dish is ready to prevent them becoming overdone.
Guys don’t skip the pineapple. Because imagine a sweet and spicy sauce and then chunks of pineapple in every second bite – that combination is ULTRA!
Serve these slow cooker teriyaki meatballs with steamed rice, or even quinoa and you’ve got yourself a dinner that will have you licking the back of that spoon!
If you try this recipe, leave me a comment below to let me know what you think. And drop those pictures over in my IG DMs at @my_foodstory. I love seeing all your recreations!
Slow Cooker Teriyaki Meatballs with Pineapple
Ingredients
For the Meatballs
- 750 grams Ground Beef or Chicken
- 250 grams Ground Pork
- 2/3 cup Breadcrumbs
- 1/4 cup Milk
- 1 Egg
- 1/2 Onion, finely minced
- 2 teaspoons Ginger, minced
- 1 teaspoon Chilli Flakes
- Salt to taste
- 2 tablespoons Oil
For the Teriyaki Sauce
- 1/2 cup Light Soy Sauce
- 1/2 cup Water
- 2 tablespoons Rice Wine Vinegar
- 1/4 cup Brown Sugar, or Honey
- 1 tablespoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 teaspoon Chilli Flakes
- 2 tablespoons Cornstarch, or Potato starch
Other Add Ins
- 1 cup Pineapple, diced
- 2 cups Snap Peas, or Broccoli, Beans, Bell Peppers
- Sesame Seeds and sliced Green Onions for topping
- Steamed Rice for serving
Instructions
Make the Meatballs
- In a bowl mix together breadcrumbs and milk and let sit for 5 minutes.
- Add the egg, minced onions, ginger, chilli flakes and salt and mix to combine. Add the beef and pork and mix with your hands until just combined.
- Rub a little oil on your hands and form the mixture into 1 inch meatballs.
Brown the Meatballs
- Heat the remaining oil in a large skillet and add the meatballs in the batches, making sure that its not over crowded. Brown the meatballs on all sides, remove them from the pan and place them in the slow cooker.
Slow Cook the Meatballs
- Whisk together all the ingredients under sauce and pour the sauce over the meatballs in the slow cooker. Add the pineapple and cook on low for 3-4 hours till the meatballs are cooked through and the sauce has thickened up.
- Add the snap peas or any other vegetables you are using and cook for another 10 minutes. Serve over rice topped with sesame seeds and green onions.
Notes
Nutrition
More Asian-Inspired Dishes
- Crispy Tofu Broccoli Stir Fry
- One Pan Veg Noodle and Manchurian Stir Fry
- Lemon Ginger Chicken Asparagus Stir Fry
- Burnt Garlic Mushroom Fried Rice
- 25 Asian Recipes for the days you crave takeout!
Dear Richa, can I use store-bought teriyaki sauce?
This is an amazing recipe which I have made a few times now. I would like to know about freezing the meatballs in the teriyaki sauce and then cooking them later on. Thinking of taking them on a camping trip so I want to prep them freeze them and travel and cook them in a crockpot at the campsite What are your suggestions please. Thank you
Thanks Monica! You can easily freeze these. Just make sure to freeze them on a baking tray placing them in a way that they don’t touch each other and then transfer them to a ziplock once frozen
I made this using ground beef (only), as that’s what I had on hand. I added black pepper and garlic to the meat. After prepping the meatballs I let them sit for about two hours. I baked them for 25 minutes and then lined the bottom of the crock pot with the warm meatballs. For the sauce I pretty much followed the recipe with the addition of onion and the juice from a can of pineapple. After pouring the sauce over the meatballs, dropped chunk pineapple on the top. Let simmer on high four three hours. Served with seasoned white basmati rice these were a huge hit. Really good!
Looks like you whipped up a storm, Suzanne! Glad that you liked teriyaki meatballs. Thanks 🙂
Can I substitute rice wine vinegar for regular vinegar?
Definitely going to try this-which slow cooker do you use? Looking to buy a new one
I use a basic Russell Hobbs slow cooker: http://amzn.to/2zyRjDd and love it!
Where’s the pineapple?
Dang! I’m so sorry I missed pineapple in the recipe. I’ve updated it now. Thanks for being the observant reader 🙂
Where are the pineapples?
Dang! I just updated the recipe to include pineapple. Thanks for pointing that out.