Raise your hand if you've ever been in the oh-so familiar dinner dilemma after a long day at the office! Yeah, me too. Picture this: You're craving something sweet and savory, but you also don't want to be stuck in the kitchen all night. Enter Slow Cooker Teriyaki Meatballs! This dish brings a little Japanese-inspired flair right to your Midwestern kitchen – no passport needed! It's the perfect fix for those busy nights when you want something comforting but also a dish that practically cooks itself while you're wrapping up your workday.

These teriyaki meatballs are as versatile as they are delicious. You're in for a treat when you serve them over a fluffy bed of white rice or soba noodles, letting them soak up that delicious sauce. For a veggie side, I love to steam some broccoli or snap peas – they add a crisp, fresh contrast to the meal. And if you're feeling a little adventurous, why not throw together a quick cucumber salad? Just thinly slice some cucumbers, toss them with a little rice vinegar, sugar, and salt, and let them pickle while the meatballs cook.

Slow Cooker Teriyaki Meatballs
Servings: Serves 4-6 hungry folks

- 1 (26-ounce) bag of frozen meatballs (homemade are great, but let's be real, frozen is the weeknight hero)
- 1 cup teriyaki sauce (store-bought will do the trick, but feel free to whisk up your own with soy sauce, honey, garlic, ginger, and a touch of sesame oil)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- 2 Tbsp cornstarch dissolved in 2 Tbsp cold water (this is our thickening agent, friends)
- Sesame seeds and sliced green onions for garnish (optional but highly recommended)

1. Place your frozen meatballs into the slow cooker, marveling at how they are about to transform into something mouthwatering.

2. In a bowl, whisk together the teriyaki sauce, brown sugar, soy sauce, ginger, and garlic. Pour this over the meatballs, making sure they're coated and ready for their saucy slow cook adventure.

3. Cover and set your slow cooker on low for about 4-5 hours. This is where the magic happens and you get to ignore it for a while.

4. An hour before serving, stir in the cornstarch-water mixture to thicken up that amazing sauce. Your future self will thank you.

5. Garnish those glossy beauties with sesame seeds and green onions before serving. You did it! Sit back and scoop yourself a generous helping.

- If you're looking to lower the sugar, cut back on the brown sugar and add some pineapple juice for natural sweetness.
- Swap out the meatballs for boneless chicken thighs if you're feeling poultry over beef. Just increase the cook time a bit – slow and low is the way to go!
- No fresh ginger on hand? It's cool – a teaspoon of ground ginger will work in a pinch.
- Meal prep superstar tip: double the sauce and freeze half of it for the next time you need a quick and easy dinner. Just thaw, pour over meatballs, and cook!
- And for my vegetarian pals, veggie meatballs can totally stand in here – the sauce is the star, after all.

Remember, it's about making dinner work for you, fitting it into your day so you can enjoy those cozy evening moments without the stress. Now go forth and conquer with these delectable little morsels!

Copyright 2016 Cooktop Cove