Slow Cooker Pineapple Barbecue Meatballs
These Slow Cooker Pineapple Barbecue Meatballs are the perfect blend of sweet and savory flavors that will have your taste buds begging for more.
Ingredients
- 1 454 g/16 oz. bag frozen meatballs
- 1 510 g/18 oz. bottle of your preferred BBQ sauce
- 1 565 g/20 oz. can pineapple chunks, drained with juice reserved
- 1/2 cup 110 g brown sugar
- 1 teaspoon garlic powder
Instructions
- Place the frozen meatballs in the bottom of the slow cooker.
- In a bowl, mix together the BBQ sauce, pineapple chunks, brown sugar, garlic powder, and reserved pineapple juice.
- Pour the sauce mixture over the meatballs and stir to coat.
- Cover the slow cooker and cook on high for 2 hours or until the meatballs are fully warmed through.
- Serve the meatballs with toothpicks for easy eating or on a bed of rice for a more filling meal.
Notes
You can use fresh meatballs instead of frozen if you prefer.
If you like your sauce to be thicker, you can add a cornstarch slurry (cornstarch mixed with water) to the slow cooker during the last 15 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
If you like your sauce to be thicker, you can add a cornstarch slurry (cornstarch mixed with water) to the slow cooker during the last 15 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.