Crockpot Hawaiian Meatballs
An easy dump-and-go slow cooker recipe for Hawaiian meatballs, perfect for parties or weeknight dinners. Features a sweet and tangy pineapple sauce.
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (20 ounce) bag frozen cooked meatballs
- 1 (20 ounce) can pineapple chunks, undrained
- 1 cup BBQ sauce
- 1/4 cup packed brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place frozen meatballs in your slow cooker.
- In a bowl, whisk together the undrained pineapple chunks, BBQ sauce, brown sugar, and soy sauce. Pour this mixture over the meatballs.
- Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours, until meatballs are heated through.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this slurry into the slow cooker.
- Cook for an additional 15-30 minutes, or until the sauce has thickened.
- Serve hot as an appetizer with toothpicks or over rice for a family dinner.
Notes
- This recipe is freezer-friendly. Prepare the sauce and meatballs, then cool completely before freezing in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the slow cooker.
- For a spicier kick, add a pinch of red pepper flakes to the sauce mixture.
- Consider this a great option for game day or any potluck gathering.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 350
- Sugar: 30g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg