Introduction

These Easy Crockpot Teriyaki Meatballs are a perfect set-and-forget dinner, ready in just 4 hours! Sweet pineapple chunks and savory teriyaki sauce create a delicious glaze. For another great meatball variation, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe. This simple recipe is ideal for busy weeknights and yields tender, flavorful results every time.

Ingredients

These sweet and savory meatballs come together with just a few simple ingredients, creating a tender, flavorful dish that fills your kitchen with an irresistible aroma.

• 2 lbs frozen meatballs
• 1 bottle (20.5 oz) teriyaki sauce
• 1 can (20 oz) crushed pineapple
• 4 cloves garlic, pressed
• 4 green onions, chopped

Timing

Prep Time	15 minutes
Cook Time	3 hours
Total Time	3 hours 15 minutes

Context: This Crockpot Teriyaki Meatballs with Pineapple recipe is about 20% faster than similar recipes that require separate stovetop cooking.

Step-by-Step Instructions

Step 1 — Prepare the Meatball Mixture

In a large bowl, combine 1 pound ground beef, ½ cup breadcrumbs, 1 egg, 2 minced garlic cloves, and 1 tablespoon grated ginger. Mix gently with your hands until just combined—overmixing can make the meatballs tough.

Step 2 — Form the Meatballs

Roll the mixture into 1-inch meatballs, placing them on a parchment-lined tray. For even cooking, aim for uniform size. You should get about 20–24 meatballs.

Step 3 — Sear the Meatballs (Optional but Recommended)

Heat 1 tablespoon oil in a skillet over medium-high heat. Sear meatballs in batches until browned on all sides, about 2–3 minutes per side. This step adds flavor and helps the meatballs hold their shape.

Step 4 — Make the Teriyaki Sauce

In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon cornstarch until smooth. The cornstarch will help thicken the sauce as it cooks.

Step 5 — Combine Ingredients in the Crockpot

Place seared or raw meatballs in the slow cooker. Add 2 cups fresh pineapple chunks and pour the teriyaki sauce over everything. Gently stir to coat.

Step 6 — Cook the Crockpot Teriyaki Meatballs with Pineapple

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The meatballs are done when they reach an internal temperature of 165°F and the pineapple is tender.

Step 7 — Thicken the Sauce (If Needed)

If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the Crockpot, cover, and cook on HIGH for 15–20 minutes until thickened.

Step 8 — Garnish and Serve

Sprinkle with sliced green onions and sesame seeds before serving. These Crockpot Teriyaki Meatballs with Pineapple pair wonderfully with steamed rice or noodles.

Nutritional Information

Calories	310
Protein	18g
Carbohydrates	28g
Fat	12g
Fiber	2g
Sodium	860mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Chicken — Lighter protein option that still absorbs the sweet teriyaki sauce beautifully.
• Cauliflower Rice — Perfect low-carb base that soaks up the delicious pineapple teriyaki sauce.
• Tamari or Coconut Aminos — Gluten-free soy sauce alternatives that maintain the classic teriyaki flavor.
• Fresh Pineapple Chunks — Lower-sugar alternative to canned pineapple while adding bright, fresh flavor.
• Lean Ground Pork — Rich alternative protein that pairs wonderfully with the sweet and savory sauce.
• Low-Sodium Soy Sauce — Simple swap to reduce sodium while keeping the essential teriyaki taste.
• Quinoa or Brown Rice — Nutrient-dense whole grain options to serve with your Crockpot Teriyaki Meatballs with Pineapple.
• Zucchini Noodles — Fresh, low-carb alternative that complements the Asian-inspired flavors perfectly.

Serving Suggestions

• Serve these Crockpot Teriyaki Meatballs with Pineapple over steamed jasmine rice or cauliflower rice for a complete meal.
• Pair with stir-fried vegetables like broccoli, bell peppers, and snap peas for added color and nutrition.
• Perfect for game day parties or potlucks as an easy, crowd-pleasing appetizer served with toothpicks.
• Create beautiful rice bowls by layering rice, meatballs, and extra teriyaki glaze, then topping with green onions and sesame seeds.
• For a Hawaiian-inspired plate lunch, serve alongside macaroni salad and a fresh green salad.
• Transform leftovers into delicious sandwiches by piling the Crockpot Teriyaki Meatballs with Pineapple on soft rolls.
• Elevate weeknight dinners by serving with quick-pickled vegetables to cut through the sweet and savory flavors.

These versatile Crockpot Teriyaki Meatballs with Pineapple work beautifully for both casual family meals and special occasions, adapting easily to different serving styles and accompaniments.

Common Mistakes to Avoid

• Mistake: Using overly lean ground meat. Fix: Choose 80/20 beef or pork for juicier Crockpot Teriyaki Meatballs with Pineapple.
• Mistake: Overmixing the meatball ingredients. Fix: Gently combine just until blended to prevent tough, dense meatballs.
• Mistake: Skipping the browning step before slow cooking. Fix: Quickly sear meatballs to develop flavor and improve texture.
• Mistake: Adding pineapple too early in the cooking process. Fix: Stir in pineapple during the last 30 minutes to keep it from becoming mushy.
• Mistake: Using a thin, watery teriyaki sauce. Fix: Opt for a thicker sauce or reduce it first to avoid a soupy result.
• Mistake: Overcrowding the slow cooker with meatballs. Fix: Arrange in a single layer for even cooking and proper sauce coverage.
• Mistake: Cooking on high heat for the entire duration. Fix: Use low heat for tender Crockpot Teriyaki Meatballs with Pineapple that don’t dry out.
• Mistake: Not thickening the sauce at the end. Fix: Create a cornstarch slurry and stir in during the final 15 minutes for a glossy glaze.
• Mistake: Forgetting to stir occasionally. Fix: Gently stir once or twice to ensure all meatballs are coated in teriyaki sauce.
• Mistake: Using canned pineapple packed in heavy syrup. Fix: Choose juice-packed or fresh pineapple to control sweetness and avoid overly sticky sauce.

Storing Tips

• Fridge: Store Crockpot Teriyaki Meatballs with Pineapple in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months for best quality.
• Reheat: Reheat in microwave, oven, or back in slow cooker until internal temperature reaches 165°F.

Always cool leftovers quickly before refrigerating or freezing to maintain food safety.

Conclusion

These Crockpot Teriyaki Meatballs with Pineapple are a guaranteed crowd-pleaser. We hope you love this easy, flavorful dish as much as we do! Give it a try and leave a comment with your review. Don’t forget to subscribe for more delicious recipes like our Easy Cheeseburger Meatloaf Cheddar Roll.

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FAQs

Can I make these Crockpot Teriyaki Meatballs with Pineapple ahead of time?

Yes, you can prepare the meatball mixture and sauce a day in advance. Store them separately in the refrigerator, then combine and cook in your slow cooker when ready. This makes the Crockpot Teriyaki Meatballs with Pineapple perfect for easy meal prep.

What can I use instead of pineapple in this recipe?

If you prefer to skip pineapple, you can substitute with bell peppers, sliced water chestnuts, or carrots. These alternatives will still absorb the teriyaki flavor well and add a nice texture to your Crockpot Teriyaki Meatballs with Pineapple.

How long should I cook the meatballs in the slow cooker?

Cook the meatballs on high for 2–3 hours or on low for 4–5 hours. They are done when the internal temperature reaches 165°F. This slow cooking ensures your Crockpot Teriyaki Meatballs with Pineapple are tender and fully infused with flavor.