With just 4 ingredients and hands-off cooking, these crockpot teriyaki meatballs are heaven-sent! I used frozen meatballs, bottled teriyaki sauce, and canned pineapple to make prep as easy as dump-and-go. The sauce gets nice and thick and sticky, and the meatballs are gloriously tender. This one’s a real crowd-pleaser!
Tips for Success
Be sure to drain the pineapple chunks before adding them to the pot. Stir occasionally to prevent sticking. Garnish with some chopped scallions for a pop of color and some sesame seeds for crunch!
How to Store and Reheat
Store leftover crockpot teriyaki meatballs wrapped in aluminum foil in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through.
Serving Suggestions
These juicy teriyaki meatballs are one of my favorite standalone game day appetizers, but they also make a great easy weeknight meal. I like them with mashed potatoes or rice and some sauteed veggies.
How to Make Crockpot Teriyaki Meatballs Step by Step
Fill the Crockpot: In the crockpot, combine 26 ounces (1 bag) of frozen cooked meatballs, 21 ounces (1 bottle) of teriyaki sauce, 20 ounces (1 large can) of drained pineapple tidbits, and 1 tablespoon of chili garlic sauce, tossing to make sure all the meatballs are coated.
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If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!) Cook the Meatballs: Cook on low for 4 hours, stirring occasionally. Top and Serve: Top with sliced green onions and sesame seeds if desired.
