Slow Cooker Sweet Hawaiian Teriyaki Meatballs
A delightful combination of sweet pineapple and umami teriyaki flavors, these meatballs are easy to prepare in a slow cooker, making for a vibrant and flavorful meal.
Ingredients
For the Meatballs
- 1 pound ground beef or ground turkey for a leaner option
- 1/2 cup breadcrumbs use panko for extra crunch
- 1/4 cup finely chopped green onion
- 2 cloves garlic minced
- 1 each egg
- Salt and pepper to taste
For the Teriyaki Sauce
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup for a vegan alternative
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- 1 cup pineapple chunks canned or fresh
Instructions
Preparation
- In a large bowl, mix together ground beef, breadcrumbs, chopped green onion, minced garlic, egg, salt, and pepper. Use your hands to combine the ingredients thoroughly.
- Roll the mixture into 1-inch meatballs and set them aside.
Making the Teriyaki Sauce
- In a medium saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, and pineapple chunks. Stir until the sugar has dissolved.
- Mix the cornstarch with water and add it to the sauce, stirring until it thickens.
Cooking
- Place the meatballs in your slow cooker and pour the teriyaki sauce over them. Ensure all meatballs are coated.
- Cover and set your slow cooker to low for 80 minutes.
Serving
- Once cooking time is up, gently stir the meatballs to coat them in sauce. Serve over rice, garnished with sesame seeds and additional green onions.
Notes
Consider adding red pepper flakes for spice or using gluten-free tamari instead of soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.