This easy pineapple teriyaki meatballs recipe is a guaranteed crowd-pleaser

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Teriyaki sauce makes a terrific marinade or basting sauce for grilled fish or chicken, but this flavorful mix can do so much more. In the recipe below, it serves as a sauce in the slow cooker that turns into a glaze for meatballs. The pineapple gives it a distinctively tropical appeal.
You could make your own meat mixture and form your own meatballs, but using frozen ones makes this recipe unbelievably easy. It’s one of those perfect slow cooker dishes where you just put the ingredients in the pot, cover, and let cook while you attend to other things. I like to let the pot simmer uncovered for the last 30 minutes or so to thicken the sauce so it clings to the meatballs. Serve over steamed rice.
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Cooktop Cove
Slow Cooker Pineapple Teriyaki Meatballs
4
10 minutes
4 hours and 30 minutes
4 hours and 40 minutes
1 16-ounce package frozen meatballs
1/2 cup lower-sodium soy sauce
1/2 cup water
2 tablespoons rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
2 tablespoons cornstarch
1 cup diced pineapple
In the inner pot of the slow cooker, combine the soy sauce, water, vinegar, sugar, ginger, garlic, and cornstarch. Whisk to combine. Add the frozen meatballs and pineapple, and stir to coat.
Cook on low for 4 hours. Remove the lid and let cook for another 15 to 30 minutes to thicken the sauce, if desired. Serve hot over steamed rice.
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