Chicken
Slow Cooker Teriyaki Meatballs with Pineapple
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!
- Serves 6 Portions
- Prep 20 minutes
- Cook 3 hours
- Total 3 hours
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!
Frequently Asked Questions
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!
More Asian-Inspired Dishes
The recipe
Slow Cooker Teriyaki Meatballs with Pineapple
Asian inspired slow cooker teriyaki meatballs with pineapple are super easy, low carb and can be made in your crockpot. Juicy, succulent, these teriyaki pineapple meatballs can also be baked in the oven.
- Serves 6 Portions
- Prep 20 minutes
- Cook 3 hours
- Total 3 hours
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
Method
Make the Meatballs
- 1
In a bowl mix together breadcrumbs and milk and let sit for 5 minutes.
- 2
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.
- 3
Rub a little oil on your hands and form the mixture into 1 inch meatballs.
Brown the Meatballs
- 4
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
- 5
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.
- 6
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
The meatballs can also be browned in the oven instead of cooking them on the skillet. To brown in the oven, preheat the oven to 200 C/400 F. Place the meatballs on a foil lined baking sheet and broil (only the top element) for 5-7 minutes.
Nutrition
- Calories 625 kcal
- Carbohydrates 29 g
- Protein 35 g
- Fat 40 g
- Saturated Fat 14 g
- Cholesterol 147 mg
- Sodium 1307 mg
- Potassium 679 mg
- Fiber 2 g
- Sugar 15 g
- Vitamin A 625 IU
- Vitamin C 34 mg
- Calcium 97 mg
- Iron 5 mg
Common questions
1. How do you make the best homemade meatballs?
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.
2. How do you make teriyaki sauce?
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.
3. Can I make this recipe ahead?
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.
