Teriyaki meatballs are perfect as a holiday appetizer, and also make for a great side dish or snack at any time of the year! This teriyaki meatballs recipe comes together quickly in one pot- and your kids will love it!
I always keep a bag or two of store-bought prepared meatballs in my freezer. They are so easy to pop into a pot of sauce to jazz up “Easy Pasta Night“. I can add just two other ingredients and make delicious sweet and sour meatballs. And for those lazy Sundays when I want to just make a “snacky dinner” and allow the kids to eat in front of the TV while watching the football game- they are awesome served on toothpicks.
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Teriyaki Meatballs Recipe
- 1 package of frozen meatballs (28-35 count)
- ½ cup soy sauce
- ½ cup chicken stock
- 1 Tablespoon cornstarch
- ½ cup brown sugar
- 1 teaspoon ginger
- ½ teaspoon garlic powder
- 3 Tablespoons honey
- In a large pot, mix together all of the ingredients except for the meatballs and heat on a medium-low until the sauce begins to thicken.
- Add in the meatballs and bring to a simmer with the lid on the pot for 20 minutes until the meatballs are cooked through. Be sure to check on the sauce and if it becomes too thick, you can thin it with a bit more chicken stock.
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Debra says
Do you use the Italian meatballs?
Sharon says
You can- but I prefer the plain ones that don’t already have the spices added.
Debra says
Can this be done in a a crockpot and how
Jaime says
these sound delicious. cant wait to give them a try.