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Crockpot Hawaiian Meatballs

Crockpot Hawaiian Meatballs Recipe

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lb frozen cooked meatballs
  • 1 (20 oz) can pineapple chunks in juice, juice reserved
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 cup barbecue sauce
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1/3 cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp cornstarch mixed with 2 tbsp water
  • Sliced green onions and sesame seeds, for garnish

Method
 

  1. Whisk the barbecue sauce, soy sauce, rice vinegar, brown sugar, garlic, ginger, and reserved pineapple juice until the sugar dissolves.
  2. Place the meatballs, pineapple chunks, bell peppers, and onion in a 4 to 6 quart slow cooker. Pour the sauce over the top.
  3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs reach 165°F and the peppers are tender.
  4. In the last 30 minutes, stir in the cornstarch slurry. Cover and cook until the sauce thickens, about 30 minutes.
  5. Spoon into bowls, garnish with green onions and sesame seeds, and serve warm.

Notes

For a party, keep the slow cooker on the warm setting. Cook times will vary slightly with your slow cooker; check that the meatballs hit an internal temp of 165°F. The sauce thickens more as it stands, so add a splash of warm water if needed just before serving.