Slow Cooker Teriyaki Pineapple Meatballs
Slow Cooker Teriyaki Pineapple Meatballs
Ingredients
- 2 pounds homestyle frozen meatballs
- 20 ounces frozen bell pepper and onion blend
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes, to taste
- 2 tablespoons minced garlic, from a jar
- 20 ounces pineapple chunks, canned, undrained
- 1 bottle sweet sesame teriyaki sauce, such as Kinder's brand
For the Slurry
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- 1
Add the frozen meatballs, frozen bell pepper and onion blend, black pepper, ground ginger, crushed red pepper flakes, minced garlic, undrained canned pineapple chunks, and the entire bottle of sweet sesame teriyaki sauce into a slow cooker.
⏱️ 5 min
- 2
Stir all ingredients thoroughly to ensure everything is well coated with the sauce.
⏱️ 2 min
- 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
⏱️ 210 min
- 4
Approximately 30 minutes before the end of the cooking time (around the 3-hour mark if cooking on high), prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth.
⏱️ 3 min
- 5
Pour the cornstarch slurry into the slow cooker with the meatballs and sauce. Stir well to incorporate the slurry, which will help to thicken the sauce.
⏱️ 2 min
- 6
Continue cooking for the remaining 30 minutes, or until the sauce has thickened to your desired consistency and all ingredients are thoroughly heated through.
⏱️ 30 min
- 7
Serve the Slow Cooker Teriyaki Pineapple Meatballs hot, preferably over a bed of jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Teriyaki Pineapple Meatballs
Ingredients
- 2 pounds homestyle frozen meatballs
- 20 ounces frozen bell pepper and onion blend
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes, to taste
- 2 tablespoons minced garlic, from a jar
- 20 ounces pineapple chunks, canned, undrained
- 1 bottle sweet sesame teriyaki sauce, such as Kinder's brand
For the Slurry
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- 1
Add the frozen meatballs, frozen bell pepper and onion blend, black pepper, ground ginger, crushed red pepper flakes, minced garlic, undrained canned pineapple chunks, and the entire bottle of sweet sesame teriyaki sauce into a slow cooker.
⏱️ 5 min - 2
Stir all ingredients thoroughly to ensure everything is well coated with the sauce.
⏱️ 2 min - 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
⏱️ 210 min - 4
Approximately 30 minutes before the end of the cooking time (around the 3-hour mark if cooking on high), prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth.
⏱️ 3 min - 5
Pour the cornstarch slurry into the slow cooker with the meatballs and sauce. Stir well to incorporate the slurry, which will help to thicken the sauce.
⏱️ 2 min - 6
Continue cooking for the remaining 30 minutes, or until the sauce has thickened to your desired consistency and all ingredients are thoroughly heated through.
⏱️ 30 min - 7
Serve the Slow Cooker Teriyaki Pineapple Meatballs hot, preferably over a bed of jasmine rice.
⏱️ 1 min