Paleo Slow Cooker Teriyaki Meatballs - Dump and Go Dinner
8
Servings
15
Ingredients
13
Comments
Paleo Teriyaki Meatballs provide savory, sweet, and Asian flavors without any added sugar or grains.
8
Servings
15
Ingredients
13
Comments
Ingredients
- 2 pounds Ground Beef
- 1 ⅔ cups drain Crushed Pineapple, Canned #1, Juice Reserved
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 6 teaspoons Worcestershire Sauce, Paleo
- 1 teaspoon Garlic Powder #1
- 1 teaspoon Ginger, Ground #1
- ½ cups Coconut Aminos
- 1 ¾ cups Water
- 1 teaspoon Ginger, Ground #2
- ½ teaspoons Garlic Powder #2
- 2 tablespoons Rice Vinegar
- 15 ounces Tomato Sauce
- 3 cups drain Chunk Pineapple, Canned #2
- 3 cups chunk Bell Pepper, Green
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1 .
- 7123171 Upgrade to a paid membership 34576 to unlock all instructions 8281
- 1244991 Upgrade to a paid membership 2070 to unlock all instructions 206
- 3031336 Upgrade to a paid membership 65724 to unlock all instructions 60921
- 1773118 Upgrade to a paid membership 70716 to unlock all instructions 55253
- 5075520 Upgrade to a paid membership 65849 to unlock all instructions 45806
- 8532992 Upgrade to a paid membership 60881 to unlock all instructions 23697
- 8065257 Upgrade to a paid membership 75206 to unlock all instructions 17948
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6115907 Upgrade to a paid membership 92320 to unlock all instructions 65070
- 6795948 Upgrade to a paid membership 19218 to unlock all instructions 50442
- 82833 Upgrade to a paid membership 72806 to unlock all instructions 42933
- 6528600 Upgrade to a paid membership 76484 to unlock all instructions 29584
- 2407508 Upgrade to a paid membership 79523 to unlock all instructions 91045
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1.
- Form into equal size balls. And place on a baking sheet.
- Bake at 400 degrees for 30 minutes.
- Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
- Place meatballs and sauce in slow cooker.
- Cover and cook for 4-6 hours on high or 6-8 hours on low.
- Thirty minutes before done cooking, add drained pineapple chunks #2 and peppers.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 3 meatballs Amount Per Serving
- Calories
- 365
- Total Fat
- 12g
- Saturated Fat
- 5g
- Trans Fat
- 1g
- Cholesterol
- 74mg
- Sodium
- 944mg
- Total Carbohydrates
- 41g
- Fiber
- 4g
- Sugar
- 36g
- Protein
- 25g
- WW Freestyle
- 6
13 Comments
Join the discussionHad some AMAZING chicken teryaki meatballs from Costco awhile back. Can’t even remember the brand. Then we found out our child has celiac and of course the meatballs had gluten. Think I will try this recipe using ground chicken and see if I can get a similar flavor. Here’s hoping! 🙂
Tricia, I must be missing something. How are we supposed to use the reserved pineapple juice?
I’m sorry, looks like it got left off the directions. I’ve updated but you will combine it with the coconut aminos and other sauce ingredients.
I just made these yesterday. I would say DO NOT put the pineapple in with the hamburger. I believe the enzymes in the pineapple break down the meat and turn it to mush. And 4 lbs of hamburger? That measurement allows for 6 meatballs per pound if you are making 24 meatballs. I think it would be more accurate to use somewhere around 2pounds of meat with the other measurements the same.
Hmmm, that definitely didn’t happen when we made them. I wonder if maybe you made your meatballs smaller than we did. It might explain why you had leftover meat as well. We will definitely cook it again and see if we encounter similar problems to yours. Thanks for the feedback!
I added the pineapples directly to my meat used exact measurements and mine didn’t fall apart
Total fail this morning. The meatballs turned to total mush in the oven 🙁 Maybe I maybe them too big or the pineapple wasn’t crushed enough? I still stuck the mush in the crockpot because I didn’t want to waste all that food, no idea what I’ll do with it though.
Oh no Melissa! Sorry to hear that. It looks like a few people are having that problem so we are going to retest the recipe and find out what’s going on. In the meantime, I think you could serve the meat over cauliflower rice and it would be tasty still.
Made these tonight and they are excellent. Used 3 lbs of meat
and added a tablespoon of coconut flour. Baked on a cooling rack in a shallow pan to drain grease. Held up beautifully. Great recipe!
Sarah! Perfect for big game snacks!! Thanks for sharing with us!
Made these today using two eggs as directed. They were perfect and held up beautifully. They were also delicious! Great recipe
I’m not sure what some of the other people who cooked this did wrong when they say their meatballs turned to mush in the oven whilst baking but my meatballs head up great. This dish was great with a bed of white rice under it. I do think next time instead of adding chunk pineapple to the sauce I’ll just ad crushed again oh yeah I totally didn’t add the pepper either.
Thanks for the great feedback!