These tangy Hawaiian Meatballs are made in the slow cooker for ease and convenience. Enjoy alone as an appetizer, or served on a bed of rice as an entree.
Slow Cooker Tangy Hawaiian Meatballs
If you need another appetizer recipe, try these Bacon Stuffed Mushrooms!
It’s always good to have some great appetizer recipes on hand, especially this time of year. There’s plenty of entertaining coming up!
It’s even better when an appetizer recipe such as this one, can also easily be the star in a main dish by the addition of rice.
This Slow Cooker Tangy Hawaiian Meatballs recipe was first made about 8 years ago, and since I’ve made again and updated the photos and added an easy step-by-step video for you!
How to make Slow Cooker Meatballs
This meatball appetizer recipe could not be simpler. First you combine just a few ingredients into a bowl and set aside. Place meatballs into the slow cooker and top with pineapple chunks and mixture. Then, slow cooker for 2-3 hours.
You can make your own meatballs for this recipe or use store-bought pre-cooked like I have many times. The nice thing about using pre-made is that they are also cooked, so once heated, you can enjoy. It’s not an all-day process.
Take note, this recipe is not sweet and sticky. It’s tangy and full of flavour. Another thing to note, is that it’s a good idea to take off the crockpot lid in the last 30 minutes of cooking, to thicken up the sauce.
Another great snack idea is good old dip recipes, and I have plenty of those too. I’m here to keep you stocked on all the greatest so that your entertaining is a hit.
Enjoy this Slow Cooker Tangy Hawaiian Meatballs recipe as well as my other slow cooker recipes!
- 2 lb precooked frozen meatballs
- 1 can Pineapple Chunks, reserve the juice
- 1 cup Brown Sugar
- 3 tbsp Cornstarch
- 1/4 tsp Cayenne Pepper
- 2/3 cup White Vinegar
- 2 tbsp Soy Sauce
- In a bowl, mix reserved pineapple juice from the can, brown sugar, cornstarch, vinegar, cayenne pepper and soy sauce.
- Place meatballs in crock pot and top with drained pineapple chunks.
- Pour mixture over meatballs and pineapple.
- Cook on low for 3-4 hours or until heated through. For a thicker sauce, take off slow cooker lid and cook for another 30 minutes on high.
- Serve warm
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 463 Saturated Fat: 8g Cholesterol: 81mg Sodium: 323mg Carbohydrates: 41g Sugar: 36g Protein: 20g