Crockpot Teriyaki Meatballs
Easy crockpot teriyaki meatballs with pineapple tidbits and chili garlic sauce. A dump-and-go recipe that creates tender meatballs in a thick, sticky sauce. Perfect for busy weeknights and gatherings.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6-8 servings 1x
- Method: Main Course
- Cuisine: Asian
Ingredients
Scale
- 26 ounces frozen cooked meatballs (1 52-count bag)
- 21 ounces teriyaki sauce or marinade (1 bottle)
- 20 ounces canned pineapple tidbits, drained (1 large can)
- 1 tablespoon chili garlic sauce
- Sliced green onions, optional for garnish
- Sesame seeds, optional for garnish
Instructions
- In the crockpot, combine the meatballs, teriyaki sauce, drained pineapple tidbits, and chili garlic sauce, tossing to make sure all the meatballs are coated.
- Cover and cook on low for 4 hours, stirring occasionally.
- Top with sliced green onions and sesame seeds if desired and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe is a real crowd-pleaser with minimal prep time. For extra flavor, garnish with sesame seeds and green onions before serving.
Nutrition
- Calories: 320
- Sugar: 12
- Sodium: 980
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 22
- Cholesterol: 45