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A hearty pile of juicy Slow Cooker Teriyaki Meatballs, drizzled with a glossy sauce in a dark slow cooker bowl.

Slow Cooker Teriyaki Meatballs: The Ultimate Juicy & Glossy Recipe

The easiest Slow Cooker Teriyaki Meatballs recipe! Learn how to make incredibly juicy homemade meatballs with a glossy, savory pineapple teriyaki sauce. The perfect set-and-forget crockpot dinner or party appetizer.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef (85/15) (450g)
  • 1 lb Ground Pork (450g)
  • 1/2 cup Panko Breadcrumbs (25g)
  • 1 Large Egg lightly beaten
  • 1/4 cup Yellow Onion (40g), finely grated
  • 2 cloves Garlic minced
  • 1 tbsp Low-Sodium Soy Sauce (15ml)
  • 1/2 tsp Kosher Salt (3g)
  • 1/4 tsp Black Pepper (1.5g)
  • 2 tbsp Vegetable Oil (30ml), for searing
  • 1 cup Low-Sodium Soy Sauce (240ml)
  • 1 can Pineapple Chunks in Juice (20-ounce) (567g), separate juice and chunks
  • 1/2 cup Brown Sugar (100g), packed
  • 2 tbsp Rice Vinegar (30ml)
  • 1 tbsp Fresh Ginger (6g), grated
  • 2 cloves Garlic minced
  • 1 tsp Toasted Sesame Oil (5ml)
  • 2 tbsp Cornstarch (16g)
  • 1/4 cup Cold Water (60ml)
  • 2 tbsp Fresh Parsley (8g), chopped for garnish

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Skillet
  • 1 Large Mixing Bowl

Method
 

Prepare the Meatballs
  1. In a large bowl, gently mix the ground beef, ground pork, Panko, egg, grated onion, 2 minced garlic cloves, 1 tbsp soy sauce, salt, and pepper until just combined. Roll into 24 1.5-inch meatballs.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear meatballs in batches until golden-brown on all sides, about 4-5 minutes. Transfer seared meatballs to the slow cooker.
Slow Cook
  1. In a bowl, whisk together 1 cup soy sauce, the reserved pineapple juice, brown sugar, rice vinegar, 1 tbsp grated ginger, and 2 more minced garlic cloves. Pour over the meatballs. Add the pineapple chunks and sesame oil.
  2. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until meatballs are cooked through and tender.
Thicken and Serve
  1. In a small bowl, whisk the cornstarch and cold water to make a slurry. Stir the slurry into the slow cooker. Cover and cook on HIGH for 20-30 minutes, or until the sauce has thickened and is glossy.
  2. Serve the meatballs hot, drizzled with extra sauce and garnished with fresh chopped parsley.

Notes

Don't Skip the Sear: Searing the meatballs is the number one tip for achieving the best texture and a deep, savory flavor.
Grate, Don't Chop: Grating the onion ensures it disappears into the meatball, providing moisture and flavor without any chunky, raw bits.
Use Fresh Ginger and Garlic: The flavor of fresh aromatics is far superior to dried powders and is essential for an authentic-tasting teriyaki sauce.
Gentle Mixing is Key: When making the meatballs, mix the ingredients with your hands only until they are just combined to avoid tough meatballs.