Slow Cooker Hawaiian Meatballs
User Reviews
5
Slow Cooker Hawaiian Meatballs
Description
The Slow Cooker Hawaiian Meatballs recipe features frozen cooked meatballs simmered in a mixture of Hawaiian BBQ sauce, soy sauce, brown sugar, and minced garlic, along with drained pineapple chunks. By cooking the meatballs and sauce on low or high heat in a slow cooker for several hours, the flavors deepen and the sauce thickens. The pineapple gives a sweet juiciness that balances the savory and tangy sauce components.
The texture includes tender meatballs softened and infused with sauce, contrasted by soft pineapple bites. Cooking times vary by slow cooker, but the dish is finished when the sauce reaches concentration and the meatballs are heated through. The garlic and brown sugar enrich the sauce's balance of sweetness and umami, making the dish complement rice or serve as a party appetizer.
Serving the meatballs warm offers the richest flavor experience, and the optional garnish of finely minced chives adds a mild fresh note. The recipe can be scaled for a crowd and kept airtight in the refrigerator for up to 5 days, making it practical for advance preparation.
Frozen cooked meatballs can be used directly without thawing to save preparation time.Cooking longer on low heat will thicken and concentrate the sauce flavor further.Slow cooker performance varies; monitor to avoid overcooking.The pineapple juice drained from the cans can be reserved for other uses if desired.
Ingredients
- 18 ounces BBQ sauce Hawaiian-Style
- ¼ cup soy sauce I use lite or reduced sodium
- ½ cup light brown sugar packed
- 4 cloves garlic finely minced
- 26- ounce bag frozen previously cooked meatballs
- pineapple chunks drained, two 20-ounce cans
- chive finely minced; optional for garnishing, fresh
Instructions
- To a large bowl, add the Hawaiian BBQ Sauce, soy sauce, brown sugar, garlic, and stir to combine; set aside.
- To a 7-quart slow cooker (or similar sized such as 6 to 8 quarts) add the meatballs* and drained pineapple chunks (discard the liquid or save the juice for another use), add the bbq sauce mixture, and stir to evenly coat.
- Cover the slow cooker and cook for 2 to 3 hours on HIGH. Or 5 to 6 hours on LOW**.
- Optionally garnish with chives and serve. Meatballs are best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
- Frozen meatballs can be added directly to the slow cooker without thawing, which is convenient for quick prep.
- The sauce thickens and intensifies in flavor the longer it cooks, especially on low heat for 5 to 6 hours.
- Cooking times may vary depending on your slow cooker model, so keep an eye on the dish to avoid overcooking.
- Drain pineapple chunks thoroughly; the reserved juice may be saved for another recipe if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 508kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1711mg | 71% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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