Description
Easy slow-cooker meatballs simmered in a sweet and tangy sauce made with BBQ sauce, pineapple, soy sauce, brown sugar, and garlic. A crowd-pleasing appetizer or simple dinner served over rice.
Ingredients
3 lb frozen pre-cooked meatballs
2 cups BBQ sauce
1 can (19 oz) pineapple tidbits or chunks (with juice)
1/3 cup low-sodium soy sauce
50 g dark brown sugar (about 1/4 cup)
2 tablespoons minced garlic
Sliced green onions (for garnish, optional)
Instructions
- Lightly grease the bottom of a crock pot/slow cooker.
- Add the frozen meatballs, BBQ sauce, pineapple (with juice), soy sauce, brown sugar, and minced garlic.
- Stir gently until the meatballs are evenly coated.
- Cover and cook on LOW for 4 hours, stirring once or twice during cooking (avoid frequent stirring so meatballs keep their shape).
- Garnish with sliced green onions if desired and serve warm.
Notes
Cook on HIGH for about 2 hours if needed, but LOW gives the best flavor.
For extra heat, add red pepper flakes or a splash of hot sauce.
For a thicker sauce, stir in a cornstarch slurry during the last 30 minutes of cooking.
Fresh pineapple chunks can be used instead of canned.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave, slow cooker, or on the stovetop (add a splash of water if sauce thickens).
Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
Homemade meatballs work too—make sure they are fully cooked before adding to the slow cooker.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 515
- Sugar: 20g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
