Description
This Hawaiian Meatballs Crockpot Recipe features savory frozen meatballs slow-cooked in a tangy blend of BBQ sauce, pineapple juice, and garlic, then topped with juicy pineapple chunks. Effortlessly prepared in the slow cooker, the dish develops deep, sweet-and-savory flavors and makes a perfect appetizer or main meal paired with rice. Finished with a fresh sprinkle of green onions or chives.
Ingredients
- 32 oz frozen meatballs
- 20 oz can pineapple chunks, drained (reserve 1/4 cup juice)
- 2 cups BBQ sauce
- 3–4 cloves garlic, minced
- Green onions or chives, chopped (for garnish)
Instructions
- In a medium bowl, mix BBQ sauce, reserved 1/4 cup pineapple juice, and minced garlic until well combined.
- Place frozen meatballs in the Crockpot.
- Pour sauce mixture over the meatballs, ensuring they are evenly coated.
- Add drained pineapple chunks on top.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once or twice.
- Garnish with green onions or chives. Serve warm as an appetizer with toothpicks or as a main dish over rice.
Notes
Substitute frozen meatballs with homemade meatballs (beef, turkey, or plant-based). Use teriyaki sauce for extra sweetness or a spicy BBQ for more heat. Prepare ahead by mixing sauce up to 1 day in advance; refrigerate meatballs with sauce until ready to cook. Leftovers store well in an airtight container for up to 3 days and reheat well. If sauce is too thin, leave uncovered briefly; too thick, thin with pineapple juice. Stir gently to prevent breaking meatballs.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 5 meatballs (about 150g)
- Calories: 340
- Sugar: 18g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 32mg
Keywords: Crockpot Hawaiian Meatballs