Slow Cooker Hawaiian Meatballs
These Slow Cooker Hawaiian Meatballs are a tropical treat! Sweet BBQ sauce, tender meatballs, and juicy pineapple make for an unforgettable meal.
Equipment
- Slow Cooker
- Measuring cups and spoons
- Large Mixing Spoon
- Can opener
- Serving spoon
Ingredients
- 18 ounces Hawaiian-Style BBQ Sauce
- 1/2 cup soy sauce lite or reduced sodium preferred
- 1 cup light brown sugar packed
- 4 cloves garlic finely minced
- 26 ounces frozen, previously cooked meatballs
- 40 ounces pineapple chunks two 20-ounce cans, drained
- to taste Fresh chives finely minced (optional)
Instructions
- In a medium mixing bowl, combine the Hawaiian-style BBQ sauce, soy sauce, light brown sugar, and minced garlic. Stir until the sugar is dissolved and the ingredients are well mixed.
- Place the frozen, previously cooked meatballs in the slow cooker. Pour the prepared sauce over the meatballs, ensuring they are well coated.
- Add the drained pineapple chunks to the slow cooker. Gently fold them into the meatball and sauce mixture.
- Cover the slow cooker and set it on low for 4 to 6 hours or on high for 2 to 3 hours.
- Once cooked, give everything a gentle stir. Serve the meatballs hot, garnished with fresh minced chives if desired.
Notes
- For a spicy kick, add Sriracha or crushed red pepper flakes to the sauce.
- To make it vegetarian, swap meatballs for plant-based options.
- Freeze any leftovers in an airtight container for up to 3 months.