Slow Cooker Asian Barbecue Meatballs with frozen meatballs, vegetables, teriyaki sauce, barbecue sauce and sriracha are all you need to make these sweet and spicy meatballs.
SLOW COOKER TERIYAKI BARBECUE MEATBALLS
Every Friday, Matthew comes home from living in his semi-truck all week and hopes that there’s a home-cooked meal on the table for him. I get it… but schedules for everyone are crazy so sometimes it’s hard to please even the most deserving. Anyway, I was staring down a Friday with no hot meal on the horizon and decided to throw some things in the crock pot and hope for the best. And Wow, was this stuff tasty!
The meatballs thawed during cooking and the veggies kept everything really moist without having to have an entire slow cooker filled with sauce. I know the veggies were a hit because everyone kept digging thru the meatballs to find every last piece.
This is one of those recipes that’s not really a true recipe. It’s a throw together meal that tastes so good you’ll want to make it every weekend.
There’s no need to thaw the meatballs or the vegetables. Just dump everything in the cooker, stir and set. The vegetables will almost disappear over the long cooking time, melting into the mixture to add moisture. Add more of the sauces or a little water during cooking if the meatballs start to look dry.
I used a large oval Slow Cooker, which has more surface area than the round, deeper ones, so I added some water during the cooking time to keep the meatballs from drying out.
You can also add another bag of veggies at the halfway mark if you want to serve them as a side with the meatballs.
Ingredients To Make Slow Cooker Teriyaki Barbecue Meatballs
- Stir-Fry Vegetables
- Barbecue Sauce
- Teriyaki Sauce
Meatballs are a super quick meal idea, and a tasty way to use ground meat in your cooking. You might like my Mom’s recipe for Light Swedish Meatballs, plain meatballs made with caraway seeds and no breadcrumbs. They’re great for freezing!
Slow Cooker Teriyaki Barbecue Meatballs
- 2 pounds frozen meatballs
- 12 ounce frozen stir-fry vegetables
- 1 cup barbecue sauce
- 1/2 cup teriyaki sauce
- 1 tbsp sriracha
- sesame seeds for garnish optional
- Place meatballs in bottom of slow cooker. Pour vegetables over the top.
- In a small bowl, whisk barbecue sauce, teriyaki sauce sriracha and 1/4 cup water. Pour over meatballs and vegetables. Stir to coat with sauce.
- Cook on High 2 – 4 hours until meatballs are warmed thru, stirring occasionally.
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