Name: Crockpot Teriyaki Glazed Meatballs
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10
Cuisine: Asian-Inspired
Ingredients: 32 oz (about 2 lbs) frozen fully cooked meatballs (beef, turkey, chicken, or plant-based); 15–21 oz bottle teriyaki sauce (or marinade); 20 oz can pineapple tidbits, drained (reserve juice if you want extra sweetness); 1–2 tbsp chili garlic sauce (adjust for spice level, optional but recommended); Sliced green onions, for garnish; Sesame seeds, for garnish

Tender meatballs simmered low and slow in a rich, glossy teriyaki glaze with hints of pineapple sweetness and a touch of garlic kick. This effortless crockpot dish delivers restaurant-quality Asian-inspired flavor with minimal effort — perfect for busy weeknights, party appetizers, or crowd-pleasing dinners served over fluffy rice.

Why You’ll Love This Recipe:

This Crockpot Teriyaki Glazed Meatballs recipe is a total game-changer for anyone who craves bold, satisfying flavors without spending hours in the kitchen. Using mostly store-bought shortcuts like frozen meatballs and bottled teriyaki sauce, it comes together in minutes yet tastes like you fussed all day.

The slow cooker does all the heavy lifting, infusing every bite with sticky, glossy glaze that’s sweet from pineapple, savory from soy, and just a little spicy if you add chili garlic sauce. It’s incredibly versatile — serve as a main dish over rice or noodles, or set it out as a crowd-pleasing appetizer at parties, game days, or potlucks.

Kids and adults alike devour it, cleanup is a breeze (especially with a liner), and it reheats beautifully. If you’re looking for maximum flavor with minimal hands-on time, this is the cozy, crave-worthy slow cooker meal you’ll make again and again.

Yield: 10 servings

Crockpot Teriyaki Glazed Meatballs

Easy slow cooker teriyaki glazed meatballs with pineapple — sweet, sticky, and perfect for dinner or parties.

Prep Time 5 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 10 minutes

Ingredients

32 oz (about 2 lbs) frozen fully cooked meatballs (beef, turkey, chicken, or plant-based)
15–21 oz bottle teriyaki sauce (or marinade)
20 oz can pineapple tidbits, drained (reserve juice if you want extra sweetness)
1–2 tbsp chili garlic sauce (adjust for spice level, optional but recommended)
Sliced green onions, for garnish
Sesame seeds, for garnish

Instructions

Grab your trusty slow cooker and give the inside a quick spray with non-stick cooking spray or pop in a liner — trust me, this saves so much cleanup later!
Dump the entire bag of frozen cooked meatballs straight into the crockpot — no need to thaw or brown them first.
Pour the full bottle of teriyaki sauce over the meatballs, letting that glossy goodness cascade down and start coating everything.
Add the drained pineapple tidbits — they’ll bring bursts of juicy sweetness that make this dish irresistible.
Spoon in the chili garlic sauce for that perfect hint of heat — start with 1 tablespoon and taste-test later if you're spice-shy.
Give everything a big, gentle stir with a large spoon so every meatball gets lovingly coated in the sauce mixture.
Pop the lid on and set your slow cooker to LOW for 4 hours (or HIGH for 2–2.5 hours) — let the magic happen while you go about your day!
About halfway through, give it another quick stir to ensure even cooking and prevent any sticky spots on the bottom.
When the time’s up, check that the meatballs are piping hot and the sauce is beautifully thickened and glossy — if you like it extra sticky, leave the lid off for the last 20–30 minutes.
Scoop into a big serving dish or straight onto plates, sprinkle generously with sliced green onions and sesame seeds for that gorgeous finish, and enjoy the compliments rolling in!

Notes

This recipe shines with frozen pre-cooked meatballs for convenience, but homemade works great too (just ensure they're fully cooked first).
Stir occasionally — teriyaki sauce loves to caramelize and can stick if left untouched.
Serve over steamed rice, quinoa, or noodles to soak up the amazing glaze.
Perfect for meal prep, potlucks, or game-day snacking!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 291Total Fat 20gSaturated Fat 7gUnsaturated Fat 13gCholesterol 60mgSodium 601mgCarbohydrates 15gFiber 3gSugar 9gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a slow cooker liner for effortless cleanup — teriyaki sauce can get sticky!
Stir the meatballs halfway through cooking to prevent burning or uneven glazing, especially on high heat.
For extra thick, restaurant-style glaze, remove the lid for the last 30 minutes to let it reduce.
If using homemade meatballs, pre-cook them fully before adding to avoid excess grease in the sauce.
Taste the sauce at the end and adjust with a splash of soy sauce or honey for perfect balance.
Garnish just before serving with sesame seeds and sliced green onions for a fresh pop of color and crunch.

Ingredients Notes:

Frozen cooked meatballs are the star shortcut here — opt for beef, turkey, chicken, or even plant-based varieties depending on your preference. They stay juicy during slow cooking and absorb the glaze beautifully.

Bottled teriyaki sauce (or marinade) brings authentic sweet-savory flavor without measuring multiple ingredients — choose a thick, high-quality brand for the best glaze. Canned pineapple tidbits (drained) add natural sweetness and a tropical Hawaiian twist that pairs magically with teriyaki.

Chili garlic sauce is optional but highly recommended for a subtle spicy kick that cuts through the sweetness. Fresh green onions and sesame seeds are classic garnishes that add texture, aroma, and visual appeal. Everything is pantry-friendly and easy to find, making this recipe accessible for beginner cooks and busy families alike.

Variations and Substitutions:

Make it your own with simple swaps! Use homemade teriyaki sauce for full control over sodium and sweetness (combine soy sauce, brown sugar, garlic, ginger, and cornstarch slurry). Swap pineapple tidbits for crushed pineapple if you prefer more sauce integration, or omit pineapple entirely for a classic teriyaki vibe.

Try different proteins — turkey or chicken meatballs for lighter fare, plant-based for vegetarian, or even Swedish-style meatballs for fun texture. Add diced bell peppers, broccoli, or snap peas in the last hour for built-in veggies. For extra heat, increase chili garlic sauce or add red pepper flakes/sriracha. Make it gluten-free with certified GF teriyaki sauce and meatballs.

For a thicker glaze, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes. You can even turn it into a full meal by serving over cauliflower rice for low-carb or adding cooked noodles right at the end.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. For longer storage, freeze in freezer-safe containers or bags for up to 3 months — thaw overnight in the fridge before reheating. The flavors actually deepen after a day or two, making leftovers even tastier!