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Slow Cooker Teriyaki Meatballs with Pineapple Rice and Snap Peas

Slow Cooker Teriyaki Meatballs with Pineapple Rice and Snap Peas

Dinner
Prep Time
20min
Cook Time
4h
Servings
4
Calories
520
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Chef's Note

For an extra time-saving tip, make the meatballs the night before and store them covered in the refrigerator. In the morning, just place them in the slow cooker with the sauce and set it before heading out for the day!

Tags
slow cooker
beef
Asian-inspired
kid-friendly
make-ahead
meatballs
rice
snap peas
pineapple
dinner
Ingredients

  • 1 pound ground beef

  • 1/2 cup breadcrumbs

  • 1 large egg

  • 1 teaspoon garlic powder

  • 1 tablespoon ginger

  • 3 green onions

  • 1 cup teriyaki sauce

  • 2 tablespoons brown sugar

  • 1 cup pineapple chunks

  • 8 ounces snap peas

  • 1 1/2 cups jasmine rice

  • 2 1/4 cups water

  • 1 tablespoon sesame seeds

Instructions
  • 1

    In a large bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 teaspoon garlic powder, 1 tablespoon minced ginger, and half of the chopped green onions.

  • 2

    Mix gently until just combined, then form into 20 meatballs (about 1 1/2 inches in diameter).

  • 3

    Place meatballs in the slow cooker.

  • 4

    In a medium bowl, whisk together 1 cup teriyaki sauce, 2 tablespoons brown sugar, and 2 tablespoons reserved pineapple juice.

  • 5

    Pour the sauce over the meatballs in the slow cooker.

  • 6

    Cover and cook on LOW for 4 hours or HIGH for 2 hours, until meatballs are cooked through.

  • 7

    About 30 minutes before serving, rinse 1 1/2 cups jasmine rice in cold water until water runs clear.

  • 8

    In a medium saucepan, combine the rinsed rice with 2 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 9

    Remove rice from heat and let stand, covered, for 5 minutes.

  • 10

    While rice is cooking, steam 8 ounces trimmed snap peas for 3-4 minutes until bright green and crisp-tender.

  • 11

    Fluff the cooked rice with a fork and gently fold in 1 cup pineapple chunks and remaining chopped green onions.

  • 12

    Serve meatballs over pineapple rice with snap peas on the side.

  • 13

    Spoon additional sauce from the slow cooker over the meatballs and sprinkle with 1 tablespoon sesame seeds if desired.

Nutrition Information (per serving)
520
Calories
28g
Protein
65g
Carbs
18g
Fat
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