Easy Crock Pot Hawaiian Meatballs (Print version)
Sweet and tangy crock pot Hawaiian meatballs made with frozen meatballs, pineapple, and BBQ sauce. An easy appetizer or dinner over rice.
# Ingredients:
For the meatballs and sauce
01 -
2 lb (900 g) frozen fully cooked meatballs (beef or turkey)
02 -
1 (20 oz / 565 g) can pineapple chunks, drained (reserve 1/4 cup juice)
03 -
1 1/2 cups (360 ml) barbecue sauce
04 -
1/4 cup (60 ml) soy sauce
05 -
2 tablespoons rice vinegar
06 -
2 tablespoons brown sugar
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon ground ginger
09 -
2 green onions, sliced (for garnish)
# Instructions:
01 -
Add the frozen meatballs and drained pineapple chunks directly to the slow cooker insert. Spread them into an even layer.
02 -
In a bowl, stir together the barbecue sauce, soy sauce, rice vinegar, brown sugar, garlic powder, ginger, and a few tablespoons of the reserved pineapple juice.
03 -
Pour the sauce over the meatballs and stir gently to coat. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the meatballs are hot throughout.
04 -
Stir once more, taste for seasoning, and sprinkle with sliced green onions. Serve warm with toothpicks or over steamed rice.
# Good to know:
01 -
Use a 5-quart or larger slow cooker.
02 -
Internal temperature should reach 165°F before serving.