Crock Pot Hawaiian Meatballs Recipe: Sweet, Tangy, and Effortless
Easy Crock Pot Hawaiian Meatballs made with pineapple, BBQ sauce, and ginger. Sweet, tangy, and tender — perfect as a party appetizer or weeknight meal.
- Prep Time: 5 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 5 mins
- Yield: 8 servings 1x
- Category: Appetizer, Main Course
- Method: Crock Pot
- Cuisine: American
Ingredients
3 pounds frozen meatballs
1 20-ounce can pineapple chunks, drained
2 cups BBQ sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
1 tablespoon fresh grated ginger
3 cloves garlic, minced
2 tablespoons chopped chives for garnish
Instructions
1. Add frozen meatballs and pineapple chunks to the bowl of a crock pot.
2. In a medium bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar, and brown sugar.
3. Grate fresh ginger and add minced garlic, whisk into the sauce.
4. Pour the sauce over the meatballs and gently toss to coat.
5. Cover crock pot and cook on HIGH for 2-3 hours or LOW for 5-6 hours.
6. Sprinkle meatballs with chopped chives and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, place cooled meatballs and sauce in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat in the slow cooker or on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 41g
- Sodium: 1240mg
- Fat: 37g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 122mg