Asian inspired slow cooker teriyaki meatballs with pineapple are 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 when you only want to do half the work but want maximum flavor! And I'm never doing them any other way.
The slow cooker or crockpot is such an amazing invention, don't you think? Since most of the cooking in a slow cooker is hands off, it's one kitchen appliance that can really make your life so much easier. You know how much I love my slow cooker. I've raved about it again and again, particularly for cooking meat. I think it adds so much flavor that there are dishes (these slow cooker teriyaki meatballs included) that I wouldn't cook any other way!
Love yourself some teriyaki sauce? Check out my teriyaki shrimp broccoli stir fry and teriyaki chicken meal prep bowls for more inspo
Quick Walk Through: Slow Cooker Teriyaki Meatballs
Reasons You'll Love This Recipe
- A dish with lots of flavor and texture that's sure to alleviate weeknight dinners
- Has a mostly hands off cooking process, thereby making it the perfect meal after a long working day
- Can be prepped ahead and refrigerated or frozen
Frequently Asked Questions
The trick to getting really soft, succulent juicy meatballs is a mix of things. First up, I would recommend using 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. But since we are making these teriyaki meatballs in the slow cooker, they are drenched in sauce which keep them nice and moist.
Secondly, I like soaking breadcrumbs in milk so that while mixing, the breadcrumbs get combined easily and hold the meatballs together while still keeping them moist.
Thirdly, its really important not to 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. I also like to add chilli flakes for that sweet and spicy kick. 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. Frozen meatballs stay good for up 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.
Top Tips To Make The Best Slow Cooker Teriyaki Meatballs
- Even though we make the meatballs from scratch for this recipe, you can just use frozen meatballs to save even more time. Meatballs can easily be found in the frozen section of your local supermarket as well as online.
- You can customise the add on veggies based on your preference and availability. I like to add snap peas for that extra crunch. But go ahead and add broccoli, bell peppers, beans or whatever vegetable you like to add to your meatballs to make this a wholesome meal.
- I have used fresh pineapple for this recipe, but you can swap it 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!
Slow Cooker Teriyaki Meatballs with Pineapple
Ingredients
For the Meatballs
- 750 grams Ground Beef or Chicken
- 250 grams Ground Pork
- ⅔ cup Breadcrumbs
- ¼ cup Milk
- 1 Egg
- ½ Onion finely minced
- 2 teaspoons Ginger minced
- 1 teaspoon Chilli Flakes
- Salt to taste
- 2 tablespoons Oil
For the Teriyaki Sauce
- ½ cup Light Soy Sauce
- ½ cup Water
- 2 tablespoons Rice Wine Vinegar
- ¼ 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
Other 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!
Monica says
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
Richa says
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
Suzanne Rotter says
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!
Richa Gupta says
Looks like you whipped up a storm, Suzanne! Glad that you liked teriyaki meatballs. Thanks 🙂
Dipti says
Can I substitute rice wine vinegar for regular vinegar?
Abbey says
Definitely going to try this-which slow cooker do you use? Looking to buy a new one
Richa says
I use a basic Russell Hobbs slow cooker: http://amzn.to/2zyRjDd and love it!
Patrick McMurray says
Where's the pineapple?
Richa says
Dang! I'm so sorry I missed pineapple in the recipe. I've updated it now. Thanks for being the observant reader 🙂
Rich says
Where are the pineapples?
Richa says
Dang! I just updated the recipe to include pineapple. Thanks for pointing that out.