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–+ servings

Easy Slow Cooker Teriyaki Meatballs Recipe

Dump-and-go slow cooker teriyaki meatballs with colorful peppers and a sweet-savory glaze. The ultimate weeknight cheat code — just set it and forget it!
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

Meatballs & Veggies
  • 48 oz frozen homestyle meatballs no need to thaw
  • 1 medium red bell pepper cut into 1-inch chunks
  • 1 medium yellow bell pepper cut into 1-inch chunks
  • 1 medium yellow onion cut into 1-inch chunks
Teriyaki Sauce
  • 1 cup teriyaki sauce store-bought, or make your own (see notes)
  • 1 tbsp Asian hot sauce Sriracha or Sambal Oelek — adjust to taste
  • 2 tbsp cornstarch mixed with 1/4 cup water if sauce needs thickening
For Serving
  • sesame seeds for garnish
  • chopped green onions for garnish
  • steamed rice

Method
 

  1. Cut bell peppers and onion into 1-inch chunks.
  2. Add frozen meatballs and diced vegetables to a 6-quart slow cooker.
  3. Whisk together teriyaki sauce and Asian hot sauce. Pour over meatballs and vegetables, stirring to coat.
  4. Cover and cook on LOW for 4-6 hours or HIGH for 2.5 hours.
  5. If sauce needs thickening, stir in cornstarch slurry and cook on HIGH for 10 minutes. Serve over rice, garnished with sesame seeds and green onions.

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