Ingredients:

  • 26 oz frozen cooked meatballs
  • 1 cup sweet yellow onion, finely diced
  • 20 oz pineapple tidbits, drained
  • 21 oz teriyaki sauce
  • 1 tbsp chili garlic sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Place the frozen meatballs directly into the slow cooker, then stir in the diced sweet onion and the drained pineapple tidbits.
  2. Pour the teriyaki sauce, chili garlic sauce, and brown sugar over the meatballs and toss until fully coated.
  3. Cover with a tight-fitting lid and set the slow cooker to Low for 4 hours or High for 2 hours.
  4. About 30 minutes before serving, whisk cornstarch and cold water together in a small bowl until smooth to create a slurry.
  5. Stir the slurry into the bubbling sauce, turn the heat to High, and cook uncovered for the final 20-30 minutes until the sauce becomes a velvety, sticky glaze.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.